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Honey Baked Oregano and Chilli Feta

Honey Baked Oregano and Chilli Feta

with Garlicky Flatbread Fingers

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Allergens:MilkCereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

½ unit(s)

Red Chilli

½ bunch(es)

Flat Leaf Parsley

2 unit(s)

Garlic Clove

200 grams

Feta Cheese

(ContainsMilk)

2 sachet

Honey

1 sachet

Dried Oregano

2 unit(s)

Greek Style Flatbreads

(ContainsCereals containing gluten)

Not included in your delivery

1 tbsp

Olive Oil for the Feta

2 tbsp

Olive Oil for the Garlic Bread

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2856 kJ
Energy (kcal)683 kcal
Fat40.0 g
of which saturates20.0 g
Carbohydrate60 g
of which sugars13.0 g
Protein22 g
Salt3.04 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Knife
Cutting board
Garlic Press
Small Bowl
Aluminum Foil
Baking Tray
Instructionsarrow up iconarrow up icon
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1

a) Preheat your oven to 200°C. b) Halve the chilli lengthways, deseed then finely chop (see ingredients for amount). c) Roughly chop the parsley (stalks and all). d) Peel and grate the garlic (or use a garlic press). Pop it into a small bowl, along with the olive oil for the garlic bread (see ingredients for amount). Season with a little salt, mix well and set aside.

2

a) In another small bowl, mix together the olive oil for the feta (see ingredients for amount), chilli, honey and dried oregano. b) Place the feta in the centre of a large square of foil (one block on top of the other). c) Pour the marinade over the feta, ensuring it is well coated. Scrunch up the foil to create a well-sealed parcel.

3

a) Pop the feta parcel onto one half of a baking tray and bake on the middle shelf of your oven until warm and softened, 25-30 mins. b) When the feta has 5 mins left, pop the flatbreads onto the other half of the baking tray and drizzle over the garlic oil. Bake until golden, 3-4 mins. Remove from the oven and cut widthways into 2cm wide 'fingers'. c) When ready, transfer the baked feta to a serving dish (keep it in the foil). Sprinkle over the parsley and serve with the garlicky flatbread fingers alongside for scooping. Enjoy!