Move over camembert, baked feta is in town. Martha Collison's delicious recipe is soft and squidgy, with a sweet, crunchy topping. Serve with warm flatbreads and a crisp, dressed salad.
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Preheat the oven to 200ºC, gas mark 6. Place the feta block in a small roasting tin. Drizzle with the honey and olive oil until the whole block is coated, then sprinkle with the dukkah and season well.
Bake for 15-20 minutes, until the feta is soft and the top is crisp. When the cheese is almost ready, sprinkle the flatbreads with water, place on a baking tray and bake for 2-3 minutes. Serve immediately.
Typical values per serving when made using specific products in recipe
Energy | 1,322kJ/ 316kcals |
|---|---|
Fat | 16g |
Saturated Fat | 8.1g |
Carbohydrates | 29g |
Sugars | 8.1g |
Fibre | 2.9g |
Protein | 13g |
Salt | 2.5g |
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