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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Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!