[veggie] Tunisian melon salad

[Veggie Chef]

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


COOKING DIRECTIONS:
1. Preheat oven to 190°C. 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.


Notes & tips
A fiery North African paste made from dried chillies and spices, harissa is used as a condiment and for cooking. It's sold in tubes and small cans in delicatessens and Middle-Eastern food stores.


SOURCE: http://www.taste.com.au/recipes/1453...an+melon+salad