Cooked - Dukkah Crusted Feta With Heritage Tomatoes And Melon Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Dukkah Crusted Feta With Heritage Tomatoes And Melon Salad

1.0

200g block of feta

50g plain flour

2 eggs, beaten

50g dukkah

2 tbsp lemon juice from 1 lemon

45ml hazelnut oil, or extra virgin olive oil

1kg heritage tomatoes, cut into 2-3 cm pieces

1 cantaloupe melon, peeled and deseeded and cut into 2-3 cm wide pieces

30g mixture of picked mint, basil and coriander leaves, roughly torn

Flaked sea salt and black pepper

Preheat the oven to 180°C.
First, coat the feta in the flour followed by the eggs, then dip into the dukkah to cover completely. Place on a parchment lined tray and bake for 15 minutes until the feta is soft and the dukkah is lightly golden. Remove from the oven and set aside.
Meanwhile, make the dressing. Place the lemon juice and oil in a large bowl with 1 teaspoon of salt and a good grind of pepper. Whisk well and add in the tomatoes, melon and ¾ of the herbs. Mix to dress and place on a serving platter with all of the dressing.
Roughly break the feta and scatter between the tomatoes and melon.
Serve with the remaining herbs scattered on top.

Course🍤Appetizer

Diets🥕Vegetarian...

Category🥗Salad

CuisineMediterranean

Occasions🧺PicnicsSummer Gatherings

Season☀️Summer

DifficultyEasy ⏰ 30m

Created 98 weeks ago

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