Spiced feta with watermelon salsa

Treat this salty Greek cheese a little differently by coating a chunk with cumin and coriander, then serving with a light and fruity salsa

Prep:15 mins
No cook

Serves 2
Easy

Nutrition per serving

kcal 552
fat 24g
saturates 14g
carbs 59g
sugars 13g
fibre 3g
protein 26g
salt 4.7g

Ingredients

¼ tsp cumin seed
¼ tsp coriander seed
200g block feta cheese (you can use light if you prefer), halved
a little olive oil
2 handfuls mixed salad leaves
small handful flat-leaf parsley, roughly chopped
2 mint sprigs, leaves picked
2 large pitta breads, quartered
175g pack watermelon chunks, or equivalent whole chunk), chopped into small pieces
juice 2 limes
1 red chilli, finely chopped
½ red onion, finely chopped

Tip

Use up leftover herbs

Whizz the leftover mint and parsley together with 2 handfuls of pine nuts, a squeeze of lemon juice and enough extra virgin olive oil to make a pesto consistency. Stir through spaghetti, spread over bruschetta, or serve with grilled salmon steaks.

Method

Using a pestle and mortar, crush the cumin and coriander seeds with a coarse grinding of pepper. Sit the feta on a plate, sprinkle over the spice mix – turning the feta so all sides are coated – and finish with a little olive oil. Set aside.
Mix the salsa ingredients together and season. Mix together the salad leaves, parsley and mint.
Brush the pittas with a little more oil and pop under a grill to heat through. Put a block of feta each on 2 plates, and serve with a spoonful of salsa, salad and pitta.