Tunisian Melon Salad

By Sophia Young

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Harissa and melon makes surprisingly delicious partners in this feisty summer salad.

All you have to do is throw all your ingredients of Tunisian Melon Salad

  1. 1.7kg yellow or green-skinned honeydew melon
  2. 1 Lebanese cucumber
  3. 1/2 teaspoon harissa*
  4. Juice of 1/2 lemon
  5. 2 cloves garlic, crushed
  6. 1/4 teaspoon ground caraway seeds
  7. 1/2 teaspoon ground coriander seeds
  8. 1/3 cup (80ml) extra virgin olive oil
  9. 1 large pita bread, split
  10. 1/2 bunch flat-leaf parsley
  11. 125g kalamata olives

The instruction how to make Tunisian Melon Salad

  1. Preheat oven to 190u00b0C. 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.

Nutritions of Tunisian Melon Salad

fatContent: 293.253 calories
saturatedFatContent: 17 grams fat
carbohydrateContent:
sugarContent: 29 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 4 grams protein
sodiumContent:

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