Watermelon feta salad with rocket and bread sticks
easy
25 mins
25 mins
Ingredients
- 1 pack of (400 g) fresh pizza dough ready to bake on baking paper; 25 x 37 cm (refrigerated shelf)
- 2 TABLESPOONS + 1 tsp olive oil
- 7-10 Tbsp coarse sea salt
- 7-10 Tbsp Pepper
- 1 Watermelon
- 100 g Rocket
- 200 g Feta cheese
- 100 g cherry tomatoes
- 40 g Pine nuts
- 4 TABLESPOONS light balsamic vinegar
- 1/2 TEASPOON Honey
- 1 short tsp medium hot mustard
- 3-4 Tbsp Sunflower oil
- 50 g small black olives with stone
- baking paper
Directions
- 1
Roll out the pizza dough and cut it in half crosswise. Re-pack one half and use it for other purposes. Remove the remaining dough from the paper and cut into strips of approx. 1 cm width. Turn the strips against each other and place them on a baking tray lined with baking paper. Brush with 2 tablespoons of oil, sprinkle with coarse salt and pepper. Bake the bread sticks in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes until golden brown. Remove
- 2
Halve the melon and remove the flesh with a ball cutter. Use the remaining melon flesh for other purposes. Clean, wash and drain the rocket well. Crumble the cheese into pieces. Wash and quarter the tomatoes. Heat 1 tsp. oil in a frying pan. Fry the pine nuts in the oil until golden brown. Take out and let drain on kitchen paper
- 3
Mix vinegar, honey and mustard. Add sunflower oil and season with salt and pepper. Mix rocket, melon balls, olives, pine nuts and vinaigrette, season with salt and pepper. Finally fold in the cheese. Arrange salad on plates and serve with bread sticks
Nutrition Facts
540 kcal
38 g
36 g
15 g
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