- 400 grams watermeloncut in 2
- pita croutons
- Bulgarian fetta
- extra virgin olive oil
- chiffonade mint
- Brush the pita with olive oil, season with salt.
- Char grill lightly, cut into 1/12’s place cut pita flatly on a tray.
- Bake at 180c for 5-7 mins til dry and toasted.
- Place water melon cubes in to a clean serving bowl.
- Top with crumbled feta.
- Drizzle with extra virgin olive oil and mint chiffonnade.