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watermelon feta salad
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Watermelon, Dukkah & Feta Salad

The freshest summer salad around.
Here a mint & watermelon salad is served with crumbled feta & a crunchy hazelnut dukkah.
Prep Time15 minutes
Total Time15 minutes
Course: Lunch, Salad
Cuisine: Middle Eastern
Servings: 4 People
Author: Ben Racey

Equipment

  • Large Mixing Bowl
  • Baking Tray

Ingredients

The Salad

  • 1 Watermelon
  • 200 g Cherry Tomatoes
  • 2 Sticks Celery
  • 1 tbsp Fresh Mint Finely Shredded
  • 100 g Feta
  • 1 Lime Cut Into Wedges
  • Olive Oil

Hazelnut Dukkah

  • 50 g Blanched Hazelnuts
  • 2 tsp Sesame Seeds
  • 1 tsp Fennel Seeds
  • 1 tsp Cumin Seeds
  • 1 tsp Coriander Seeds
  • 1 tsp Nigella Seeds
  • 1 tsp Smoked Paprika
  • 1 tsp Dried Oregano
  • Maldon Salt

Instructions

  • Preheat an oven to 180°c/160°c fan.
  • First up is the hazelnut dukkah.
    Place the hazelnuts onto a baking tray & cook in the preheated oven until golden brown, 5-10 minutes. Leave to cool.
  • Next, heat a frying pan over a medium heat then add in the fennel, cumin, coriander & nigella seeds. Toast until fragrant (30 seconds - 1 minute) then transfer to a bowl.
    Place the pan back on the heat then add in the sesame seeds & toast until golden, stirring regularly.
    Transfer to another bowl & leave to cool.
  • Once cool, place the hazelnuts into a pestle & mortar & coarsely chop. Transfer to a bowl. Add the toasted seeds (apart from the sesame) to the pestle & mortar & crush lightly. Next, to the hazelnuts, add in the crushed seeds, the sesame seeds, paprika & oregano.
    Season with a pinch of Maldon salt & stir to combine.
  • Now the salad.
    Using a sharp knife, remove the rind from the watermelon, cut into 1cm thick chunks & place into a large bowl.
    At this point, you can either compress the melon following these instructions or leave it as it is.
  • Half the cherry tomatoes & dice the celery. Throw these into the bowl with the melon along with the shredded mint. Season the salad with sea salt, drizzle over a glug of olive oil & mix.
  • Dish the salad up into bowls then crumble over the feta & sprinkle with a generous amount of hazelnut dukkah.
  • Dress each salad with more olive oil & serve with a wedge of lime.

Notes

Cooking In An Aga.
Roast the hazelnuts on the bottom set of runners in the baking oven.
  • My guide to making compressed watermelon can be found here. Feel free to make it with regular watermelon though, it will still taste as good.
  • The sliced mint in this salad will start to oxidise & discolour if left for too long so it’s a good idea to prepare this just before assembling the salad.
  • You might have seen the dukkah used for this salad on the blog before when I served it with my homemade hummus. The recipe for the dukkah makes more than you need but it is very versatile so I always like to have some around.