Wild Garlic Salt
Sorry, everyone, I should have posted this earlier in the season, but there’s still time to gather the last of the wild garlic leaves while
Mediterranean Baked Feta with Roasted Tomatoes & Kalamata Olives
Mediterranean Baked Feta with Roasted Tomatoes & Kalamata Olives
This is one of those dishes that looks like it belongs on a sunny Greek island, but is entirely doable on a warm sultry evening in Dublin. It’s all about letting good ingredients speak for themselves; sun-kissed tomatoes, juicy olives, salty capers and creamy tangy feta that turns golden and gooey in the oven. It’s just begging to be mopped up with smoky char-grilled sourdough or a crusty loaf. Best of all, it’s thrown together in minutes and on the table in twenty minutes. A perfect dish to wow your family and friends - the ultimate alfresco meal.This recipe was created for Positive Life Magazine
Serves:
4
Course Appetizer, Brunch, Dinner, Lunch, Main Course, Mains
Diet Dairy Free, Diabetic Friendly, Gluten Free, Grain Free, Low Carb, Sugar free, Vegetarian
Servings 4
Ingredients
- 400 g vine cherry tomatoes mixed colours look nice
- 1-2 large beef tomatoes sliced on the round
- 60 g semi-dried cherry tomatoes
- 60 g kalamata olives pitted
- 1 tbsp capers
- Few sprigs torn thyme leaves
- 400 g feta block divided in 4
- 150 – 200 ml extra virgin olive oil
- ¼ tsp garlic crushed to a paste (1/2 clove)
- ¼ tsp chilli flakes
- ¼ tsp dried oregano
- 1/8 tsp turmeric
- Salt and pepper to season
- Small handful fresh basil leaves to garnish
- Char-grilled sour-dough to serve
Method
- Preheat oven to 200°C (fan).
- Scatter tomatoes (including semi-dried), olives, capers and thyme in a shallow, ovenproof baking dish and gently toss. Make a few little gaps among the tomatoes and tuck in the feta pieces.
- In a jug, mix the olive oil, garlic, chilli flakes, oregano and turmeric, then spoon the mixture over the tomatoes and feta. Season with salt and pepper.
- Place in the oven and bake for 15 - 20 minutes, until the feta is soft when pressed and the tomatoes are gently bursting from their skins and slightly caramelised. Serve with chargrilled sourdough, a crusty baguette, or your favourite gluten-free bread.
Maggie's Tips
- This dish is best served right away while the cheese is still gooey - but it’s still really delicious when cooled.
- To bulk out this dish add a tin of cooked beans – e.g. cannellini, butter beans or chickpeas – at stage 2 and cook as normal. Or, if you have some leftover pasta (orzo, penne, macaroni particularly good), add it in and gently mix through about 5 minutes before the end of the cooking process.
- This dish will keep up to 5 days in your fridge.
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