Warm, melting feta with spicy Middle Eastern-flavoured vegetables is then topped with a softly poached egg. Serve with a big basket of warm crusty bread to scoop everything up.
Serves: 4
INGREDIENTS
4 large vine tomatoes, diced
2 zucchini, diced
2 cloves garlic, crushed
1 piece preserved lemon, skin thinly sliced
1 teaspoon dried oregano
1 teaspoon smoked paprika
¼ - ½ teaspoon chilli flakes
20 large black olives, pitted
¼ cup olive oil
sea salt and freshly ground pepper
250 grams soft feta
To serve
4 eggs, poached
2 tablespoons dukka
1 piece preserved lemon, skin finely chopped
ground paprika
grilled bread to serve
4 shallow ovenproof dishes
METHOD
Preheat the grill to its highest setting.
Combine the tomatoes, zucchini, garlic, preserved lemon, oregano, paprika, chilli flakes, olives and the oil in a bowl and season well. Divide between the dishes. Cut the feta in half then in half again to create 4 rectangles. Place on top of the vegetables and drizzle with olive oil and a grind of black pepper.
Place the dishes on a rack set in the centre of the oven and grill for 5-7 minutes until the vegetables have softened and the cheese is lightly golden.
To serve: Top the feta with a warm poached egg and sprinkle with dukka, the chopped preserved lemon, a pinch of paprika, salt and pepper. Serve hot with grilled bread. Serves 4
Pantry note: Dukka is a Middle Eastern mix of coarsely ground sesame seeds, nuts, salt and spices such as coriander and cumin. Available at good supermarkets and food stores.
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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.