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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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.