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Roasted feta & tomatoes
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350g mixed tomatoes (cherry vine, baby plum and Red Choice)
50g Unearthed Slow Roasted Tomatoes or roughly chopped sun-dried tomatoes
75g pitted mixed olives, halved
2 cloves garlic, sliced
200g pack feta cheese
½ tsp fennel seeds
2 sprigs fresh oregano
2 bay leaves
2 strips pared lemon zest
3 tbsp extra virgin olive oil
4 large slices sourdough bread
1. Preheat the barbecue (griddle or grill). Line a small roasting tin with foil allowing it to come up the sides of the tin. Cut any larger tomatoes in half or quarters and some of the cherry tomatoes in half. Tip all of the tomatoes into the roasting tin along with the slow-roasted tomatoes, olives and garlic. Season and mix to combine.
2. Remove the feta block from the pack and pat dry with kitchen paper to remove excess moisture. Nestle the whole feta block in amongst the tomatoes, scatter with fennel seeds and tuck the oregano, bay leaves and lemon zest alongside. Drizzle over the olive oil.
3. Place the roasting tin on the barbecue rack above the hottest coals. If your barbecue has a lid then pull this over – if not cover the roasting tin with foil and cook for about 8-10 minutes until the tomatoes are really tender and the feta is soft and starting to brown at the edges. Remove from the heat and cool for a couple of minutes while you toast slices of sourdough over the hot coals.
4. Place the whole tin on the table and allow everyone to tuck into the soft, roasted cheese and juicy tomatoes with the toasted sourdough to mop up the juices.
Typical values per serving:
This recipe was first published in July 2018.