Baked Feta with Roasted Peppers and Sourdough

• 400 gblock feta cheese
• 3mixed Romano or pointed peppers, deseeded and cut into thick strips
• 300 gcherry tomatoes on the vine
• 2red chillies, thinly sliced
• 4garlic cloves, thinly sliced
• 5 tbspextra virgin olive oil
• 1 tspdried oregano
• 1 tbsprunny honey
• 100 gbaby spinach
• 1lemon, juice only
• 1 tbspextra virgin olive oil
• Fine salt and black pepper
• 1small sourdough loaf (400g), thickly sliced
• 10 gbasil leaves (optional)
• 80 gKalamata olives (optional)
• 1 tbspolive oil (optional)
• 1lemon, cut into wedges (optional)

Method

1. 1Preheat the oven to 200°C fan.
2. 2Scatter the pepper strips into a large roasting dish, drizzle with 3 tbsp of the olive oil, season well and roast for 15 minutes until they're beginning to soften and char at the edges.
3. 3Add the cherry tomatoes, sliced chilli and garlic to the dish, toss to combine and nestle the block of feta into the centre.
4. 4Drizzle the remaining 2 tbsp olive oil over the feta, scatter the dried oregano across the top and finish with the honey trickled over the cheese.
5. 5Return to the oven for a further 20 minutes, until the feta is golden at the edges, the tomatoes have burst and the peppers are tender and lightly caramelised.
6. 6While the bake is in its final 5 minutes, toast the sourdough slices in a griddle pan or under the grill for 2–3 minutes per side until golden and crisp with proper char marks.
7. 7Toss the baby spinach with the lemon juice and 1 tbsp olive oil in a bowl, season to taste and set aside.
8. 8Remove the bake from the oven and scatter the dressed spinach around the feta in the dish, letting the leaves wilt slightly against the hot peppers.
9. 9Add any of the optional basil, Kalamata olives and extra tablespoon of olive oil if using.
10. 10Serve with the toasted sourdough for scooping, and the optional lemon wedges if using.

Per serving

kcal

789

protein

27.4g

fibre

9.4g

carbs

74.7g

fat

43.3g