This baked feta with chilli, lemon, olives and tomatoes is perfect for an easy, indulgent lunch. I tend to have it with crusty bread, but it works just as well with a green salad. I like to eat this in the garden or at a sunny window, to pretend for five minutes that I’m actually on holiday rather than just three feet from my desk with deadlines to meet.
Make in 25 minutes
Serves 2
- Vegetarian
- Gluten-free
Ingredients
100g cherry tomatoes, halved
100g mixed olives
100g feta
slice of lemon
pinch of dried chilli flakes
Method
- Preheat the oven to 200°/180°C fan/gas mark 6.
- Arrange the feta, olives, tomatoes and lemon slices in a small oven proof dish. Scatter the chilli flakes on top of the feta.
- Cook for 20 minutes until the tomatoes are soft and the feta is warm through.
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