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Dukkah crusted feta with heritage tomatoes and melon salad

Crispy, golden dukkah-crusted feta with a soft, creamy center.
Juicy heritage tomato and sweet melon salad, brightened with lemon.
Fresh mint and basil bring it all together in every bite.

lunch ⏱ 40 min 620 kcal / portion 18.0 g carbs / portion (estimated) vegetarian eggglutenmilktree nuts 🔗 Original source

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Dukkah crusted feta with heritage tomatoes and melon salad
v3 · rb0e705f985 20260727Z1751 Dukkah Feta 🎉 50 g dukkah 10 g mint 10 g basil 10 g coriander leaf 🔥 preheat the oven to 180°C 🌀 coat the feta in flour then dip in eggs 🌀 press the feta into dukkah to coat completely 🔥 ⏱ 15 min bake until the feta is soft and the dukkah is lightly golden 🌀 whisk the lemon juice with oil, salt, and black pepper 🌀 combine the tomatoes, melon, and 3/4 of the herbs into the dressing 🌀 mix to dress and place the tomato-melon salad on a serving platter 🍽 roughly break the baked feta and scatter between the tomatoes and melon 🍽 scatter the remaining herbs on top 200 g feta 50 g flour 2 pieces egg 2 tbsp lemon juice 45 ml oil salt to taste black pepper to taste 1 kg tomato 1 piece melon feta, flour, egg lemon juice, oil, salt, black pepper dressing tomato, melon herbs · 8 g herbs · 8 g herbs · 8 g herbs · 2 g herbs · 2 g herbs · 2 g
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Preparation steps

  1. preheat the oven to 180°C
  2. coat the feta in flour then dip in eggs
  3. press the feta into dukkah to coat completely
  4. bake 15 min until the feta is soft and the dukkah is lightly golden
  5. whisk the lemon juice with oil, salt, and black pepper
  6. combine the tomatoes, melon, and 3/4 of the herbs into the dressing
  7. mix to dress and place the tomato-melon salad on a serving platter
  8. roughly break the baked feta and scatter between the tomatoes and melon
  9. scatter the remaining herbs on top

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