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Baked feta parcels with pepper confit, sage and lemon
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2 tbsp olive oil
½ red onion, halved and sliced
4 romano peppers, sliced
2 garlic cloves, sliced
1 tbsp sherry vinegar
½ tsp sweet smoked paprika
2 x 200g packs feta, halved
1 lemon, 4 strips pared zest
4 sage leaves, shredded
1. Heat the oil and fry the onion, peppers and garlic over a low-medium heat, stirring occasionally, for 15 minutes, until soft. Stir in the vinegar; scrape the pan with a wooden spoon to deglaze. Stir in the paprika, reduce the heat and cover. Cook for 15-20 minutes, stirring now and then, until the veg are very soft; season.
2. Preheat the oven to 200°C, gas mark 6. Place each block of feta on a 20cm square piece of foil or baking parchment. Divide the confi t between them and top with a strip of lemon zest and some shredded sage. Wrap up into loose parcels and tightly seal the edges. Bake for 15-20 minutes, until the feta has softened. Carefully unwrap at the table and serve with toasted pitta bread and salad, if liked.
This recipe first appeared in Waitrose Food, June 2017 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in June 2017.