Baked Feta with Tomatoes, Oregano and Lemon
Photography by Aaron McLean.
Serves: 4-6
INGREDIENTS
200 gram piece soft feta cheese
2 medium vine tomatoes, diced
zest and juice of 1 lemon
3-4 tablespoons olive oil
1 clove garlic, crushed
pinch chilli flakes
1⁄2 teaspoon dried oregano
freshly ground pepper
To serve
grilled sourdough or a loaf of French bread
METHOD
Preheat the oven to 200 ̊C.
Break the feta into 4 pieces and place in a 20 cm ovenproof baking dish. Scatter over the tomatoes then the lemon zest and juice. Combine the olive oil and garlic and drizzle over everything. Scatter with the chilli flakes, oregano and freshly ground pepper. Bake for 15 minutes.
To serve: Smear the warm cheese onto bread, scooping up some of the tomatoes and olive oil.
Menu: Serve this with Spring Lamb with Green Olives as main, Potato and Fennel Gratin as a side, and Lemon Puddings to finish.
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