POMEGRANATE AND BAKED FETA

RECIPE:

FEEDS 2-4

PREPARATION TIME - 3 MINUTES

INGREDIENTS -

1 BLOCK OF FETA - 220G

2TBSP SUMAC OR ZEST OF HALF A LEMON PLUS JUICE OF THE WHOLE LEMON

SEVERAL GOOD GLUGS OF EXTRA VIRGIN OLIVE OIL OR COLD PRESS RAPESEED OIL

2 VINES CHERRY TOMATOES - ROUGHLY HALVED OR QUARTERED

PEARLS FROM 1 POMEGRANATE PLUS JUICE

SALT & FRESH GROUND BLACK PEPPER

INSTRUCTIONS -

PREHEAT YOUR OVEN OR GRILL TO 200 DEGREES CELSIUS.

PLACE YOUR BLOCK OF FETA ON A BAKING TRAY, SPRINKLE OVER AROUND 1 TBSP SUMAC, ADD A GLUG OF OIL AND EITHER GRILL FOR 3-4 MINUTES OR BAKE FOR 10 MINUTES

PREPARE ALL REMAINING INGREDIENTS AS NOTED AND SIMPLY COMBINE ONCE THE FETA HAS COOKED

FINISH BY COMBINING THE REMAINING SUMAC AND A GOOD GLUG OF OLIVE OIL, MIX WITH ANY EXCESS JUICE FROM THE POMEGRANATE AND DRIZZLE OVER THE SALAD BEFORE GENTLY MIXING.

SERVE AND ENJOY