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Luke Mangan’s watermelon and fetta salad

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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.

  • Serves4, as a starter or side
  • Prep time10 minutes
Luke Managan's watermelon and fetta salad

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

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Combine the yoghurt and harissa in a small bowl. Season.
  2. 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

Nutrition Information

Per Serve

Energy: 908kJ/217 Cals (10%)

Protein: 6g (12%)

Fat: 7g (10%)

Sat fat:8g (32%)

Carb: 32g (10%)

Sugar: 30g (33%)

Fibre: 3g (10%)

Sodium: 270mg (14%)

Luke Mangan’s watermelon and fetta salad

Luke Mangan’s watermelon and fetta salad
  • Serves4, as a starter or side
  • Prep time10 minutes
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
    Description

    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.

    Method
    1. Step 1

      Combine the yoghurt and harissa in a small bowl. Season.
    2. 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