Serves: 4-6
INGREDIENTS
2 cups mixed green and black olives
8 whole, unpeeled, garlic cloves
1 teaspoon fennel seeds
2 tablespoons thyme or rosemary leaves
long strips of zest from 1 lemon
pinch chilli flakes
1/4 cup olive oil
200 grams firm feta cheese
10 cherry tomatoes
METHOD
Preheat the oven to 200°C.
Put the olives, garlic, fennel seeds, herbs, lemon zest, chilli and olive oil in a baking dish and stir to combine. Roast for 15 minutes, turning once.
Break the feta into large pieces and add to the olives with the cherry tomatoes. Turn to coat in the oil. Roast for 10 minutes or until the feta is lightly golden.
Serve in the baking dish if suitable or transfer to serving dishes. Serve warm with crusty bread.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.