Roasted Feta, Mixed Olives and Capsicums

, from Issue #53. September, 2015
Photography by Aaron McLean.
Roasted Feta, Mixed Olives and Capsicums

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


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


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.