Serves: 4-6
INGREDIENTS
200 gram piece soft feta cheese
2 medium vine tomatoes, diced
zest and juice of 1 lemon
3-4 tablespoons olive oil
1 clove garlic, crushed
pinch chilli flakes
1⁄2 teaspoon dried oregano
freshly ground pepper
To serve
grilled sourdough or a loaf of French bread
METHOD
Preheat the oven to 200 ̊C.
Break the feta into 4 pieces and place in a 20 cm ovenproof baking dish. Scatter over the tomatoes then the lemon zest and juice. Combine the olive oil and garlic and drizzle over everything. Scatter with the chilli flakes, oregano and freshly ground pepper. Bake for 15 minutes.
To serve: Smear the warm cheese onto bread, scooping up some of the tomatoes and olive oil.
Menu: Serve this with Spring Lamb with Green Olives as main, Potato and Fennel Gratin as a side, and Lemon Puddings to finish.
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latest issue:
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.