Tunisian melon salad

Cooking Salads Tunisian melon salad

Detailed step-by-step description of how to cook the dish "Tunisian melon salad". Try it by all means

Lables: Vegetarian Egg free Fish free Lactose free Milk free Peanut free Shellfish free Tree nut free
  1. Preheat oven to 190°C. Cut skin from melon. Halve melon and cucumber lengthways and remove seeds. Cut melon into 16 wedges and cucumber into 8, then cut wedges in half. Whisk together harissa, lemon juice, garlic, spices and 1/4 cup (60ml) of oil in a small bowl, then season to taste with salt and pepper.
  2. Place pita bread on an oven tray, drizzle with remaining oil and season with salt and pepper. Bake in oven for 5 minutes or until light golden. Set aside to cool. Pick leaves from parsley, then coarsely chop half the leaves. Combine melon, cucumber, olives, chopped parsley and dressing in a bowl. Place on serving plates and top with parsley leaves and broken pita bread.

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1.7kg yellow or green-skinned honeydew melon
1 Lebanese cucumber
1/2 tsp harissa*
Juice of 1/2 lemon
2 cloves garlic, crushed
1/4 tsp ground caraway seeds
1/2 tsp ground coriander seeds
1/3 cup extra virgin olive oil
1 large pita bread, split
1/2 bunch flat-leaf parsley
125g kalamata olives

Adv

Autors
Preparation time
20
Cooking time
5
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Salads
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