Roast lemon and baked feta Greek-style salad
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- Hannah Lewry
- 4
- Easy
- Carb Conscious Fat conscious Health conscious Meat-free
- 20 minutes
- 15 minutes
- Woolworths Jordan Unwooded Chardonnay 2016
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
Cooking Instructions
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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