Women's Health (UK) - - CONTENTS -

Wa­ter­melon and feta flat­bread – a healthy pizza over­haul

Sort of like a pizza – but not as you know it. Make the most of the sea­son when it’s ac­cept­able to eat wa­ter­melon at ev­ery meal with these feta flat­breads, cour­tesy of Anna Jones.

IN­GRE­DI­ENTS 500g wa­ter­melon, cut into bite-sized chunks • 10 Greek black olives, pit­ted • sprig of fresh mint, leaves picked • 200g feta, cubed • 4 whole­meal pitta breads

FROM THE CUP­BOARD salt and black pep­per • zest and juice of 1 lime • 3 tbsp ex­tra vir­gin olive oil METHOD

1. Place the wa­ter­melon, olives and mint leaves into a bowl, sea­son with a tiny bit of salt (you’ll be adding salty feta so don’t go mad) and a few grinds of pep­per. Add the lime zest and juice and 2 tbsp olive oil, mix well and taste, adding a lit­tle more lime juice if it needs it.

2. Just be­fore you’re about to serve up, place a heavy-based fry­ing pan over a high heat. When it’s re­ally hot, add 1 tbsp olive oil and then the feta. Toss it around the pan un­til it’s nice and charred at the edges.

3. Warm the pitta breads in a dry pan or use a pair of tongs to warm them over a gas flame. Add the hot feta to the salad, sea­son, then give it a fi­nal mix, pile on to the pit­tas and serve.

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