Watermelon & feta salad with crispbread - Good Food Middle East

Ingredients

• ½ a watermelon (about 1½ kg), peeled, deseeded and cut into chunks
• 200g block feta cheese, cubed
• large handful black olives
• handful flat-leaf parsley and mint leaves, roughly chopped
• 1 red onion, finely sliced into rings
• olive oil and balsamic vinegar, to serve
• ½ a 500g pack white bread mix
• 1 tbsp olive oil, plus a little extra for drizzling
• plain flour, for dusting
• 1 egg white, beaten
• a mix of sesame seeds, poppy seeds and fennel seeds, for scattering