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.
Related Content
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!