Middle Eastern-style baked feta recipe

  • Serves 4
  • 10 mins to prepare and 25 mins to cook
  • 395 calories / serving
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Delicately spiced with harissa and perfumed with preserved lemons, this quick and easy dinner has all of the fragrant flavours of the Middle East. Juicy cherry tomatoes and creamy feta are baked in the oven with a sprinkling of pomegranate seeds to finish. You just need plenty of crusty bread to soak up all the wonderful juices. 

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Tip the tomatoes into an ovenproof dish (large enough to hold the whole blocks of feta). Stir in the harissa and bake for 10 minutes.
  2. Meanwhile, combine the lemon paste, olive oil and coriander in
 a large bowl. Remove 2 tbsp of the mixture and set aside. Toss the feta in the remaining mixture and nestle it into the tomatoes. Return to the oven for a further 15 minutes. The feta will be soft but should hold its shape.

  3. Remove from the oven and spoon the reserved dressing over the feta. Scatter with pomegranate seeds. Serve with crusty bread for mopping up the
 juices and a green salad.

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  • Ingredients

  • 2 x 400g tins finest* cherry tomatoes
  • 1 1/2 tbsp harissa
  • 1 tbsp preserved lemon paste
  • 2 tbsp olive oil
  • handful fresh coriander, leaves picked and roughly chopped
  • 2 x 200g packs feta, halved
  • 1 x 80g pack pomegranate seeds
  • crusty bread, to serve
  • green salad, to serve
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  • Energy 1641kj 395kcal 20%
  • Fat 28.2g 40%
  • Saturates 15.1g 76%
  • Sugars 12.4g 14%
  • Salt 2.8g 46%

of the reference intake
Carbohydrate 12.8g Protein 19.7g Fibre 5.3g

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