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Dukkah crusted feta with heritage tomatoes and melon salad

Dukkah crusted feta with heritage tomatoes and melon salad
Dukkah crusted feta with heritage tomatoes and melon salad
Dukkah crusted feta with heritage tomatoes and melon salad
Serves 4 - 6
Prep 20 min
Cook 20 min

Salty feta, sweet tomato and perfumed melon makes the perfect Summer salad.
To get ahead, make the dressing and coat the feta the day before.

Follow the full recipe

Ingredients

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

Method

  1. Preheat the oven to 180°C.
  2. 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.
  3. 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.
  4. Roughly break the feta and scatter between the tomatoes and melon.
    Serve with the remaining herbs scattered on top.

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