This simple baked topping is a gorgeous mélange of juicy tomatoes, salty feta, sweet citrus and a hint of chilli.
Serves: 4
INGREDIENTS
2 punnets mixed cherry tomatoes, halved
3 cloves garlic, crushed
chilli flakes, to taste
½ cup olive oil
1 teaspoon dried oregano
finely grated zest and juice of 1 orange and 1 lemon
200 grams feta, sliced into 4
To serve
400 grams dried spaghetti, cooked and hot
fresh chilli and chopped parsley, to serve
METHOD
Preheat the oven to 190°C fan bake.
Put the tomatoes and all the remaining ingredients except the feta, in a large bowl and combine well. Tip into a large sauté pan or shallow baking dish and nestle the feta among the tomatoes.
Spoon some of the juices over the feta. Roast for about 20 minutes or until the tomatoes are well coloured and starting to collapse and the feta is golden.
To serve: Place the pasta in the pan alongside the tomatoes and let everyone help themselves. Top with sliced fresh chilli, parsley and a drizzle of olive oil. Serves 4.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.