Cherries lend themselves to quick cooking, retaining their shape and subtle flavour in this sweet-sour chutney. If you don’t have feta to grill, try other firm cheeses like paneer and halloumi.
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Put all the chutney ingredients together in a small saucepan and bring to the boil. Simmer until the cherries are shiny and starting to burst (about 12 minutes). Remove from the heat and set aside to let the favours infuse a little.
Heat the grill to high. Line a baking tray with parchment and lay the feta slices on top. Drizzle with the oil and scatter over the dried mint or oregano. Grill for 5 minutes, then carefully lift the pieces onto a serving plate. Top with some of the cherries and their juice (avoiding the whole aromatics). Serve with slices of crusty bread to mop up the juices.
Typical values per serving when made using specific products in recipe
Energy | 2,205kJ/ 526kcals |
|---|---|
Fat | 23g |
Saturated Fat | 14g |
Carbohydrates | 55g |
Sugars | 30g |
Fibre | 3.3g |
Protein | 22g |
Salt | 2.9g |
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