Honey Baked Oregano and Chilli Feta
with Garlicky Flatbread Fingers
- Cereals containing gluten
- Wheat
- May contain traces of allergens
- Milk
Ingredients
½ unit(s)
Red Chilli
½ bunch(es)
Flat Leaf Parsley
2 unit(s)
Garlic Clove
30 grams
Honey
1 sachet(s)
Dried Oregano
150 grams
Feta Cheese
2 unit(s)
Greek Style Flatbreads
(Contains: Cereals containing gluten, Wheat 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
Instructions
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 leave to infuse.
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 all over the feta, ensuring it is well coated. Scrunch up the foil to create a well-sealed parcel.
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 there are 5 mins of feta cooking time remaining, pop the flatbreads onto the other half of the baking tray and drizzle over the garlic oil. Bake until they start to turn golden, 3-4 mins. Then 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). Scatter over the parsley (see ingredients for amount) and serve with the garlicky flatbread fingers alongside for dipping. Enjoy!
