Serves: 4-6
INGREDIENTS
2 cups mixed green and black olives
8 whole, unpeeled, garlic cloves
1 teaspoon fennel seeds
2 tablespoons thyme or rosemary leaves
long strips of zest from 1 lemon
pinch chilli flakes
1/4 cup olive oil
200 grams firm feta cheese
10 cherry tomatoes
METHOD
Preheat the oven to 200°C.
Put the olives, garlic, fennel seeds, herbs, lemon zest, chilli and olive oil in a baking dish and stir to combine. Roast for 15 minutes, turning once.
Break the feta into large pieces and add to the olives with the cherry tomatoes. Turn to coat in the oil. Roast for 10 minutes or until the feta is lightly golden.
Serve in the baking dish if suitable or transfer to serving dishes. Serve warm with 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!