Get friends to spread this warm feta – which gets baked with fragrant spices, herbs and pinenuts – on to pillows of airy flatbreads. Top with juicy garlic prawns and you’ll get further rave reviews.
Serves: 8
INGREDIENTS
2 x 200-gram blocks creamy feta
¼ cup olive oil
zest and juice 1 lemon
2 medium vine tomatoes, sliced
½ teaspoon smoked paprika
½ teaspoon ground turmeric
2 cloves garlic, crushed
few sprigs fresh rosemary
¼ cup pine nuts
METHOD
Preheat the oven to 200°C fan bake.
Place the feta in a shallow ovenproof serving dish. Combine all the remaining ingredients in a bowl and season lightly. Spoon over the feta, scraping in all the oil and seasonings.
Bake for about 15 minutes until the cheese is very soft when gently pressed. Serve with Herbed Yoghurt and Quinoa Flatbreads.
Cooks Tip: We served our baked feta and flatbreads with a bowl of prawns, sauteed in oil, garlic and parsley.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!