Get friends to spread this warm feta – which gets baked with fragrant spices, herbs and pinenuts – on to pillows of airy flatbreads. Top with juicy garlic prawns and you’ll get further rave reviews.
Serves: 8
INGREDIENTS
2 x 200-gram blocks creamy feta
¼ cup olive oil
zest and juice 1 lemon
2 medium vine tomatoes, sliced
½ teaspoon smoked paprika
½ teaspoon ground turmeric
2 cloves garlic, crushed
few sprigs fresh rosemary
¼ cup pine nuts
METHOD
Preheat the oven to 200°C fan bake.
Place the feta in a shallow ovenproof serving dish. Combine all the remaining ingredients in a bowl and season lightly. Spoon over the feta, scraping in all the oil and seasonings.
Bake for about 15 minutes until the cheese is very soft when gently pressed. Serve with Herbed Yoghurt and Quinoa Flatbreads.
Cooks Tip: We served our baked feta and flatbreads with a bowl of prawns, sauteed in oil, garlic and parsley.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.