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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!