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Roast lemon and baked feta Greek-style salad

15 minutes

Roast lemon and baked feta Greek-style salad

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 15 minutes

Ingredients

350 g Woolworths exotic tomatoes, cut into chunks
Sea salt and freshly ground pepper, to taste
1 T red wine vinegar
1⁄4 cup olive oil
3 rounds Woolworths black pepper feta
1 lemon, thinly sliced
1 t dried marjoram
1⁄2 red onion, thinly sliced
10 g micro basil
200 g green olives, drained
1⁄2 cucumber, sliced

Method

Preheat the oven to 180°C. Place the tomatoes into a colander, generously sprinkle with sea salt and place over a bowl to catch the liquid.
Mix the liquid from the tomatoes with the red wine vinegar and 2 T olive oil, then set aside.
Place the feta on a baking tray and drizzle with the remaining olive oil. Top with the lemon and marjoram and bake for 10–15 minutes, or until golden. Serve the hot feta with the tomatoes, red onion, micro basil, olives, cucumber and roast lemon. Season to taste.

Cook's note: Feta is great served hot and the caramelised lemon is sticky and delicious. Don’t forget to salt the tomatoes to intensify their flavour.

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Bocconcini with cucumber juice dressing

Waldorf slaw with tahini dressing

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Good intention granola squares

Mexican cheese dip with roast chilli and chorizo

Roast lemon and baked feta Greek-style salad

Roast lemon and baked feta Greek-style salad

Ingredients

Method