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.

Watermelon and fetta salad

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.