Dukkah crusted feta with heritage tomatoes and melon salad from Ottolenghi by Yotam Ottolenghi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute extra virgin olive oil for hazelnut oil. See recipe for herb suggestions.

  • nutrica6 on September 03, 2024

    Fresh, light summer salad. The dukkah crusted feta pieces were a perfect contrast to the melon and tomato. I had trouble finding dukkah at the store but it was very easy to make. I cut the feta blocks as mine were fairly thick (ended up with about 1/2" thick pieces). I needed more dukkah than what was called for, and I would use 300g feta for this amount of tomato and melon. Not sure if my cantaloupe was larger, but I only used about 3/4 of it for the salad.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.