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Middle Eastern-style baked feta recipe

1 rating

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. See method

Serves 4
10 mins to prepare and 25 mins to cook
395 calories / serving
Vegetarian

Ingredients

2 x 400g tins Tesco Finest cherry tomatoes
1½ 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
80g pack pomegranate seeds
crusty bread, to serve
green salad, to serve

Each serving contains

Energy
1640kj
395kcal 20%
Fat
28g 40%
Saturates
15g 76%
Sugars
12g 14%
Salt
2.8g 46%

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

Method

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 mins.
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 mins. The feta will be soft but should hold its shape.
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.

See more Feta cheese recipes