This simple baked topping is a gorgeous mélange of juicy tomatoes, salty feta, sweet citrus and a hint of chilli.
Serves: 4
INGREDIENTS
2 punnets mixed cherry tomatoes, halved
3 cloves garlic, crushed
chilli flakes, to taste
½ cup olive oil
1 teaspoon dried oregano
finely grated zest and juice of 1 orange and 1 lemon
200 grams feta, sliced into 4
To serve
400 grams dried spaghetti, cooked and hot
fresh chilli and chopped parsley, to serve
METHOD
Preheat the oven to 190°C fan bake.
Put the tomatoes and all the remaining ingredients except the feta, in a large bowl and combine well. Tip into a large sauté pan or shallow baking dish and nestle the feta among the tomatoes.
Spoon some of the juices over the feta. Roast for about 20 minutes or until the tomatoes are well coloured and starting to collapse and the feta is golden.
To serve: Place the pasta in the pan alongside the tomatoes and let everyone help themselves. Top with sliced fresh chilli, parsley and a drizzle of olive oil. Serves 4.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.