Updated
Be the first to rate this recipe.
Nutrition Facts
Servings per recipe
Calories% Daily Values
- Energy 2163 kcal 108 %
- Fat 90 g 138 %
- Saturated 33 g 166 %
- Carbs 274 g 91 %
- Fiber 14 g 57 %
- Protein 68 g 137 %
- Cholesterol 178 mg 59 %
- Sodium 3996 mg 166 %
- Calcium 1693 mg 169 %
- Magnesium 144 mg 34 %
- Potassium 1302 mg 28 %
- Iron 20 mg 109 %
- Zinc 7 mg 64 %
- Phosphorus 829 mg 118 %
- Vitamin A 495 µg 55 %
- Vitamin C 74 mg 82 %
- Thiamin (B1) 1 mg 55 %
- Riboflavin (B2) 2 mg 156 %
- Niacin (B3) 4 mg 24 %
- Vitamin B6 1 mg 106 %
- Folate equivalent (total) 129 µg 32 %
- Vitamin B12 3 µg 142 %
- Vitamin D 1 µg 5 %
- Vitamin E 7 mg 49 %
- Vitamin K 31 µg 26 %
Watermelon & feta salad with crispbread
Ingredients
- ½ a watermelon (about 1½ kg), peeled, deseeded and cut into chunks
- 200g block feta cheese, cubed
- large handful black olives
- handful flat-leaf parsley and mint leaves, roughly chopped
- 1 red onion, finely sliced into rings
- olive oil and balsamic vinegar, to serve
- ½ a 500g pack white bread mix
- 1 tbsp olive oil, plus a little extra for drizzling
- plain flour, for dusting
- 1 egg white, beaten
- a mix of sesame seeds, poppy seeds and fennel seeds, for scattering
Login or Join to leave a comment
Discussion (0)