Watermelon feta salad with crispbread
Ingredients
- ½ a watermelon (about 1.5kg), peeled, deseeded and cut into chunks
- 200g block feta cheese cubed
- large handful black olives
- handful flat-leaf parsley and mint leaves, roughly chopped
- 1 red onion finely sliced into rings
- olive oil and balsamic vinegar, to serve
- ½ a 500g pack white bread mix
- 1 tbsp olive oil plus a little extra for drizzling
- plain flour for dusting
- 1 egg white beaten
- a mix of sesame seeds poppy seeds and fennel seeds, for scattering
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