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.
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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.