Juicy watermelon, crunchy radishes and golden flatbread croutons all soaked in a zesty, feta dressing. It’s summer in salad form.
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Serves
4
Flatbread
Watermelon
Cooked Mixed Grains
Radish
Tomato
Pomegranate Molasses
Fresh Mint
Feta
Olive Oil
Salt
Black Pepper
For the Dressing
Feta
Za’atar
Lemon
Olive Oil
Serves
4
Flatbread
Watermelon
Cooked Mixed Grains
Radish
Tomato
Pomegranate Molasses
Fresh Mint
Feta
Olive Oil
Salt
Black Pepper
For the Dressing
Feta
Za’atar
Lemon
Olive Oil
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Step 1.
Heat the oven to 200°C.
Step 2.
Tear the flatbreads into bite-sized chunks and spread them out on a baking tray lined with baking paper. Drizzle with olive oil, season with salt and toss to coat. Roast for 7–10 mins until golden and crispy.
Step 3.
Chop the watermelon and tomatoes into 3cm chunks. Tip the tomatoes into a large bowl, season with salt and stir through the pomegranate molasses. Set aside to macerate.
Step 4.
Thinly slice the radishes (a mandolin works well here) and pick the mint leaves, discarding the stems.
Step 5.
To make the dressing, finely crumble the feta into a large bowl. Squeeze in the juice of the lemon, add the za’atar, and slowly whisk in the olive oil until the dressing emulsifies. Pour in any of the tomato juices as well. Taste and season with salt, pepper, and a pinch of sugar, if needed.
Step 6.
Toss the watermelon, tomatoes, radishes, grains, and mint through the dressing until everything’s well coated.
Step 7.
Crumble over the remaining feta, scatter with the crispy flatbread croutons, and serve.
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