Roasting feta with honey and olive oil adds a new dimension to this traditional village salad.
Roasting feta with honey and olive oil adds a new dimension to this traditional village salad.
Ingredients
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500g feta
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¼ cup honey
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¼ cup extra virgin olive oil
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2 Lebanese cucumbers, sliced
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500g tomatoes, chopped
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1 red onion, thinly sliced
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1 tsp dried oregano
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1 tsp dried mint
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2 tbsp red wine vinegar
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4 small pita bread, toasted
Method
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Step 1
Preheat the oven to 200C fan-forced (220C conventional). Line a baking tray with nonstick baking paper.
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Step 2
Mix the honey and olive oil together in a small bowl and season with salt and pepper. Pat the feta dry, place on the prepared tray and drizzle with 2 tablespoons of the honey mixture. Place the tray in the oven and roast the feta for 15 minutes, or until golden.
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Step 3
Meanwhile, combine the cucumber, tomato, onion, oregano, mint and the remaining honey and olive oil mixture in a large serving bowl. Add the vinegar and toss to combine.
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Step 4
Top the salad with the honey-baked feta, and serve with toasted pita bread.
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