5 INGREDIENTS, 1 MEAL
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.