Baked Feta with Tomatoes, Oregano and Lemon

, from Issue #26. August, 2015
Photography by Aaron McLean.
Baked Feta with Tomatoes, Oregano and Lemon

Serves: 4-6


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


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.