Luke Mangan’s watermelon and fetta salad
This colourful watermelon and fetta salad is a deliciously fresh-tasting dish. With just 10 minutes prep time needed, it’s an easy starter or side.

Serves
4 as a starter or side
Prep
10m
Cooking
0m
Ingredients
- 1/3 cup (95g) natural yoghurt
- 1 tsp harissa paste or spice mix
- 1/2 watermelon, rind removed, cut into 2cm-thick wedges
- 60g Persian fetta, crumbled
- 2 tbs pistachio dukkah
- Extra virgin olive oil, to drizzle
Method
STEP 1
Combine the yoghurt and harissa in a small bowl. Season.
STEP 2
Spread the yoghurt mixture over a serving platter and top with the watermelon. Season. Sprinkle with the fetta and dukkah and drizzle with oil to serve.
Serve with mint leaves
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.