The aromas will waft enticingly through the kitchen as this little gem bakes in the oven. Don’t skimp on the crusty bread when serving.
Serves: 8
INGREDIENTS
350 grams mixed olives
1 each red and yellow capsicum, thinly sliced
3 tablespoons olive oil
1 teaspoon fennel seeds
½ teaspoon chilli flakes
zest and juice 1 lemon
10 whole cloves garlic, peeled
2 bay leaves
12 cherry tomatoes, 10 halved and 2 chopped
200 gram block feta cheese
To serve
crusty bread
METHOD
Preheat the oven to 180°C.
Combine all the ingredients except the feta and tomatoes in a large baking dish.
Roast for 25 minutes, stirring occasionally.
Stir the halved tomatoes into the vegetables.
Break the feta in half and place in the dish then top with the chopped tomatoes.
Spoon some of the oil from the pan over the feta and top with a grind of black pepper.
Bake for a further 8 minutes until the cheese has softened and the tomatoes are tender.
Serve warm with plenty of crusty bread.
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latest issue:
127
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.