Recipe

Baked Feta & Tomatoes

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Baked Feta & Tomatoes

Tomatoes, black olives and feta baked in the oven and served with Rosmarino and fresh basil.


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Ingredients to serve 2

  • 1 cup x rosmarino pasta
  • 100g x feta cheese – crumble
  • 200g x cherry tomatoes
  • 1 x tomatoes – chop in quarters
  • 50g x black olives
  • 5g x fresh basil – tear leaves
  • ½ tsp x dried oregano
  • ½ x lemon
  • . x olive oil (from your pantry)
  • . x salt & black pepper (from your pantry)

Ingredients to serve 4

  • 2 cups x rosmarino pasta
  • 200g x feta cheese – crumble
  • 400g x cherry tomatoes
  • 2 x tomatoes – chop in quarters
  • 100g x black olives
  • 10g x fresh basil – tear leaves
  • 1 tsp x dried oregano
  • 1 x lemon
  • . x olive oil (from your pantry)
  • . x salt & black pepper (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above. Boil the kettle.

Step 2

Lemon zest: Using the fine side of the grater, grate the skin of the lemon to create zest.

Step 3

Rosmarino: Bring a large saucepan of lightly salted water to the boil. Add the rosmarino and cook for 6-8 minutes. Drain the rosmarino and then drizzle with a little olive oil to prevent it from sticking together.

Step 4

To serve: Mix ¾ of the tomato and feta through the rosmarino, then top with the rest of the tomato & feta mix. Scatter over some fresh basil, lemon zest and a squeeze of lemon juice. Drizzle with olive oil.

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