Baked Feta and Tomato Salad

We love a tomato salad and suppose we’ll be making all of it summer time lengthy. Nice for a barbecue.

Baked feta and tomato salad – for 4 folks

• 1 block of feta
• 100 ml olive oil, plus 1 tsp
• a splash of liquid honey
• ½ tsp coriander seeds, calmly crushed
• 1 tsp contemporary oregano leaves, or a beneficiant pinch of dried oregano
• ½ tsp paprika powder
• 600g blended tomatoes
• 2 tbsp kalamata olives, pitted
• 2 tsp pink wine vinegar
• a handful of basil

Preheat the oven to 220C/200C/fuel mark 7.

Rub the feta with a tsp of olive oil. Place them on a sheet of foil, drizzle the honey over them and sprinkle with the coriander seeds, oreganoa and pul biber. Wrap the foil across the feta to make a closed packet and bake for 10 minutes.

Unwrap the foil and roast for an additional 5-10 minutes or till caramelised.

In the meantime, slice the tomatoes and place in a big bowl. Sprinkle with a beneficiant pinch of sea salt and loads of black pepper. Stir within the olives and pink wine vinegar and put aside.

Spoon the tomatoes onto a serving platter and drizzle with olive oil (use a pleasant one). Scatter over the basil leaves and prime with the baked feta.

(Unique recipe by Rosie Birkett in Olive Journal, June 2023).