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Baked feta with honey & dukkah
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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Ingredients
200g pack feta
2 tbsp clear acacia honey
1 tsp olive oil
2 tsp Cooks’ Ingredients Dukkah
200g pack The Levantine Table 2 Handstretched Flatbreads, to serve
Method
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.
Nutritional
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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