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Honey Baked Oregano and Chilli Feta

Honey Baked Oregano and Chilli Feta

Honey Baked Oregano and Chilli Feta

with Garlicky Flatbread Fingers

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.

Allergens:

Cereals containing gluten

The quantities provided above are averages only.

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 war 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.

Total40 minutes

Active 10 minutes

DifficultyMedium

Ingredients

serving amount

½ unit(s)

Red Chilli

½ bunch(es)

Flat Leaf Parsley

2 unit(s)

Garlic Clove**

200 grams

Feta Cheese

30 grams

Honey

1 sachet(s)

Dried Oregano

2 unit(s)

Greek Style Flatbreads

(Contains: Cereals containing gluten May contain traces of: Milk)

Not included in your delivery

1 tbsp

Olive Oil for the Feta

2 tbsp

Olive Oil for the Garlic Bread

Nutritional information

Energy (kJ)1529 kJ

Energy (kcal)366 kcal

Fat15.4 g

of which saturates2.5 g

Carbohydrate44.9 g

of which sugars14.8 g

Dietary Fibre5.8 g

Protein9.3 g

Salt0.7 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Bowl

•Chopping Board

•Garlic Press

•Knife

•Measuring Spoon

•Box Grater

•Aluminum Foil

•Baking Tray

Instructions

Get Prepped

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.

Make the Feta Marinade

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.

Finish and Serve

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!

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