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Prep 20 minutes
Total 30 minutes
Serves as a light meal
US | Metric
Ingredients
  • ½ red onion, finely sliced
  • 1½ tbsps red wine vinegar
  • 200 g feta cheese
  • olive oil, for drizzling
  • ½ tsp dried chilli flakes
  • 500 g watermelon
  • ½ cucumber
  • 1 handful pitted black kalamata olives
  • 3 tbsps extra virgin olive oil
  • 1 tbsp runny honey
  • 2 tsps toasted sesame seeds
  • small handful mint leaves
  • flaked sea salt and freshly ground black pepper
Chilli Baked Feta with Watermelon Salad Chilli Baked Feta with Watermelon Salad
Chilli Baked Feta with Watermelon Salad

I love the simplicity of this recipe and there really is nothing more delicious than the saltiness of warm feta, spiked with a touch of chilli served on top of a sweet juicy watermelon salad. This recipe just screams out ‘summer’ and is a fantastic dinner party starter that can be prepared ahead of time, just leaving the baking of the feta to the last minute.

If you fancy switching the Feta for some fish - then check out the recipe tip...


  1. Heat the oven to 200℃180℃ (fan)/gas 6.
  2. Put the red onion in a small bowl and pour over the red wine vinegar. This will take out the ‘bite’ that raw onion can give to salads. Set aside while you prepare everything else.
  3. Cut the feta into four pieces. Sit a piece of foil on a baking tray and turn up the edges to hold in any juices. Sit the feta in the middle. Drizzle with olive oil, sprinkle over the chilli flakes and add some black pepper. Bake in the oven for about 10 minutes until the feta has softened and staring to get golden tinges on top.
  4. Meanwhile, cut the watermelon into small wedges, removing any seeds if preferred, and the cucumber into bite-size pieces. Put in a mixing bowl along with the olives, mint, extra virgin olive oil and onions, including the vinegar. Season with flaked sea salt and freshly ground black pepper. Spoon onto serving dishes.
  5. Remove the feta from the oven and transfer to the dishes. Drizzle over some runny and finish with a scatter of sesame seeds and mint leaves. Serve straight away.


Jo Pratt is an award winning food writer, cook, food stylist and presenter. She creates inspirational modern recipes, using the best seasonal produce all with achievable results for the home cook. She has a unique style, which has seen her become a best – selling author, with numerous cookbooks under her belt.


When she’s not writing books, you’ll also find Jo presenting recipes online, on TV, in your favourite food magazines, on stage performing live cookery demonstrations and hosting numerous workshops/cookery classes. She hosts regular lessons at both Leiths Cookery School and Divertimenti Cookery School, London.


Jo has collaborated with other three female chefs, to launch The Gorgeous Kitchen, an award-winning contemporary restaurant specialising in beautiful global cuisine made with British-grown produce at Heathrow’s Terminal 2.


Jo’s cooking style initially evolved from working with hugely talented restaurant chefs (including the late Gary Rhodes, Gordon Ramsay, Jamie Oliver and John Torode) making the most delicious food – and translating their ideas into recipes for the everyday kitchen.

Chilli Baked Feta with Watermelon Salad

I love the simplicity of this recipe and there really is nothing more delicious than the saltiness of warm feta, spiked with a touch of chilli served on top of a sweet juicy watermelon salad. This recipe just screams out ‘summer’ and is a fantastic dinner party starter that can be prepared ahead of time, just leaving the baking of the feta to the last minute.

If you fancy switching the Feta for some fish - then check out the recipe tip...

Prep 20 minutes
Total 30 minutes
Serves as a light meal
US | Metric
favorite
print
rate
Ingredients
  • ½ red onion, finely sliced
  • 1½ tbsps red wine vinegar
  • 200 g feta cheese
  • olive oil, for drizzling
  • ½ tsp dried chilli flakes
  • 500 g watermelon
  • ½ cucumber
  • 1 handful pitted black kalamata olives
  • 3 tbsps extra virgin olive oil
  • 1 tbsp runny honey
  • 2 tsps toasted sesame seeds
  • small handful mint leaves
  • flaked sea salt and freshly ground black pepper
  1. Heat the oven to 200℃180℃ (fan)/gas 6.
  2. Put the red onion in a small bowl and pour over the red wine vinegar. This will take out the ‘bite’ that raw onion can give to salads. Set aside while you prepare everything else.
  3. Cut the feta into four pieces. Sit a piece of foil on a baking tray and turn up the edges to hold in any juices. Sit the feta in the middle. Drizzle with olive oil, sprinkle over the chilli flakes and add some black pepper. Bake in the oven for about 10 minutes until the feta has softened and staring to get golden tinges on top.
  4. Meanwhile, cut the watermelon into small wedges, removing any seeds if preferred, and the cucumber into bite-size pieces. Put in a mixing bowl along with the olives, mint, extra virgin olive oil and onions, including the vinegar. Season with flaked sea salt and freshly ground black pepper. Spoon onto serving dishes.
  5. Remove the feta from the oven and transfer to the dishes. Drizzle over some runny and finish with a scatter of sesame seeds and mint leaves. Serve straight away.


Jo Pratt is an award winning food writer, cook, food stylist and presenter. She creates inspirational modern recipes, using the best seasonal produce all with achievable results for the home cook. She has a unique style, which has seen her become a best – selling author, with numerous cookbooks under her belt.


When she’s not writing books, you’ll also find Jo presenting recipes online, on TV, in your favourite food magazines, on stage performing live cookery demonstrations and hosting numerous workshops/cookery classes. She hosts regular lessons at both Leiths Cookery School and Divertimenti Cookery School, London.


Jo has collaborated with other three female chefs, to launch The Gorgeous Kitchen, an award-winning contemporary restaurant specialising in beautiful global cuisine made with British-grown produce at Heathrow’s Terminal 2.


Jo’s cooking style initially evolved from working with hugely talented restaurant chefs (including the late Gary Rhodes, Gordon Ramsay, Jamie Oliver and John Torode) making the most delicious food – and translating their ideas into recipes for the everyday kitchen.