The aromas will waft enticingly through the kitchen as this little gem bakes in the oven. Don’t skimp on the crusty bread when serving.
Serves: 8
INGREDIENTS
350 grams mixed olives
1 each red and yellow capsicum, thinly sliced
3 tablespoons olive oil
1 teaspoon fennel seeds
½ teaspoon chilli flakes
zest and juice 1 lemon
10 whole cloves garlic, peeled
2 bay leaves
12 cherry tomatoes, 10 halved and 2 chopped
200 gram block feta cheese
To serve
crusty bread
METHOD
Preheat the oven to 180°C.
Combine all the ingredients except the feta and tomatoes in a large baking dish.
Roast for 25 minutes, stirring occasionally.
Stir the halved tomatoes into the vegetables.
Break the feta in half and place in the dish then top with the chopped tomatoes.
Spoon some of the oil from the pan over the feta and top with a grind of black pepper.
Bake for a further 8 minutes until the cheese has softened and the tomatoes are tender.
Serve warm with plenty of crusty bread.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.