Roasted Feta, Olives and Tomatoes

, from Issue #22. September, 2015
Photography by Nick Tresidder.
Roasted Feta, Olives and Tomatoes

Serves: 4-6


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


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.