Crispy coated fried feta and tomatoes are topped with a drizzle of honey and a fragrant oregano dressing for the perfect cool weather food. Serve with crusty bread, crackers or a salad.
2 x 200-gram blocks firmfeta cheese
1 large egg, size 7
⅓ cup brown rice flour
1 teaspoon whole cumin seeds
½ teaspoon ground pepper
¼ teaspoon chilli powder
1/4 cup olive oil for cooking
12 cherry tomatoes, halved
sprigs fresh oregano
2 tablespoons runny honey
Oregano Dressing (see recipe below)
¼ cup olive oil
2 tablespoons good-quality red wine vinegar
1 teaspoon finely grated orange zest
1 tablespoon orange juice
2 cloves garlic, crushed
1 tablespoon chopped fresh oregano
2 tablespoons golden sultanas or raisins, roughly chopped
sea salt and ground pepper
Pat the feta dry with paper towels.
Whisk the egg in a shallow dish.
Combine the flour, cumin seeds, ground pepper and chilli in a second dish.
Dip the feta in the egg, letting the excess drip off, then coat well in the spiced flour, patting it on so it sticks.
Heat 2 tablespoons of the olive oil in a sauté pan over a medium heat and add the feta. Cook for 2-3 minutes each side until golden and crisp. Carefully transfer to a plate.
Drain off the oil and wipe out the pan. Place back over the heat with the remaining olive oil and add the tomatoes. Cook over a high heat for a few minutes to just soften and lightly blister. Place the feta back in the pan along with the oregano sprigs and cook for 1-2 minutes over a medium heat.
To serve: Drizzle the honey over the cheese and tomatoes then spoon over the dressing. Serve while hot.
Oregano Dressing: Combine all the ingredients in a bowl and season with salt and pepper. Makes about ½ cup