Your folders
Your folders

Export 10 ingredients for grocery delivery
Step 1
Make up the bread according to pack instructions with 1 tbsp olive oil. Leave to rise in a warm place for about 1 hr until doubled in size. Heat oven to 220C/200C fan/gas Knock the bread back and divide into 6 pieces. On a floured surface, roll the breads out as thinly as possible, then transfer to baking trays. Brush with the egg white and scatter with the mixed seeds. Bake for about 15 mins until crisp and brown; if they puff up, even better. You may need to do this in batches. The breads can be made the previous day and kept in an airtight container.
Step 2
In a large serving bowl, lightly toss the melon with the feta and olives. Scatter over the herbs and onion rings, then serve with the olive oil and balsamic for drizzling over. Serve the pile of crispbreads on the side for breaking up and using to scoop the salad.
Your folders

247 viewsgoodhousekeeping.com
Your folders

905 viewsdelish.com
4.1
(8)
Your folders

186 viewswholefully.com
5.0
(1)
Your folders

303 viewsepic-food.horsjeu.online
Your folders

224 viewsfeelgoodfoodie.net
5.0
(88)
Your folders
210 viewsthepioneerwoman.com
3.0
(2)
Your folders

137 viewswomensweeklyfood.com.au
10 minutes
Your folders

408 viewswellseasonedstudio.com
5.0
(6)
Your folders

238 viewstwopeasandtheirpod.com
4.9
(7)
Your folders

408 viewsskinnytaste.com
5.0
(1)
Your folders

361 viewstoriavey.com
4.7
(60)
Your folders

252 viewsbbcgoodfood.com
Your folders

241 viewsallrecipes.com
4.5
(24)
Your folders
39 viewstwopeasandtheirpod.com
Your folders

49 viewsiamhomesteader.com
5.0
(1)
Your folders

224 viewsohsweetbasil.com
Your folders

402 viewscurrytrail.in
5.0
(14)
Your folders

303 viewswalderwellness.com
Your folders

455 viewsjamieoliver.com