Thursday, 20 August 2009


Serves 6

600g feta cheese (3 packs), broken into rough 2cm pieces
20 large or 30 small cherry tomatoes
20 capers
15 kalamata olives, halved and stoned
2 tbsp olive oil
6 sprigs of thyme or marjoram

Pre-heat the oven to 200C/Gas 6, pbut the cheese into a shallow ovenproof dish with everything else and bake in the oven for about 15 minutes until the cheese is bubbling and browning on top.

So very good, makes an excellent lunch!
I served it with warmed naan bread and it was just heavenly.

She states that you can cook this in individual foil parcels on an open fire, so I bet it would work brilliantly in a barbecue too.

I didn't make this for 6, there were just a couple of us, so whilst I obviously reduced the amount of cheese (I mean I love cheese, but that would just be going too far!) and had a few less tomatoes, I didn't reduce the olives or capers and for me it was fine. Maybe to a posher palate it wouldn't be spot on, but hell, we cleared the dish!

Taken from: Sarah Raven's Garden Cookbook

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