Get friends to spread this warm feta – which gets baked with fragrant spices, herbs and pinenuts – on to pillows of airy flatbreads. Top with juicy garlic prawns and you’ll get further rave reviews.
Serves: 8
INGREDIENTS
2 x 200-gram blocks creamy feta
¼ cup olive oil
zest and juice 1 lemon
2 medium vine tomatoes, sliced
½ teaspoon smoked paprika
½ teaspoon ground turmeric
2 cloves garlic, crushed
few sprigs fresh rosemary
¼ cup pine nuts
METHOD
Preheat the oven to 200°C fan bake.
Place the feta in a shallow ovenproof serving dish. Combine all the remaining ingredients in a bowl and season lightly. Spoon over the feta, scraping in all the oil and seasonings.
Bake for about 15 minutes until the cheese is very soft when gently pressed. Serve with Herbed Yoghurt and Quinoa Flatbreads.
Cooks Tip: We served our baked feta and flatbreads with a bowl of prawns, sauteed in oil, garlic and parsley.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.