Honey, Chilli and Parsley Baked Feta

Name: Honey, Chilli and Parsley Baked Feta Sharing Dish | with Garlicky Flatbread Dippers
Total time: 40 min
Yield: 2
Cuisine: Fusion
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; 200 grams Feta Cheese; 2 unit(s) Greek Style Flatbreads; 2 tbsp Olive Oil for the Garlic Bread; 1 tbsp Olive Oil for the Feta

Sharing Dish | with Garlicky Flatbread Dippers

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This honey baked oregano and chilli feta is sprinkled with parsley and warmed to perfection in the oven. Use the garlicky flatbread fingers to scoop up the gooey herby cheese.

Allergens:

Milk

•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

DifficultyEasy

Ingredients

serving amount

½ unit(s)

Red Chilli

½ bunch(es)

Flat Leaf Parsley

2 unit(s)

Garlic Clove**

30 grams

Honey

1 sachet(s)

Dried Oregano

200 grams

Feta Cheese

(Contains: Milk)

2 unit(s)

Greek Style Flatbreads

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

Not included in your delivery

2 tbsp

Olive Oil for the Garlic Bread

1 tbsp

Olive Oil for the Feta

Nutritional information

Energy (kJ)2749 kJ

Energy (kcal)657 kcal

Fat40.5 g

of which saturates20.6 g

Carbohydrate46.2 g

of which sugars15.4 g

Protein26.2 g

Salt2.9 g

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

Utensils

•Bowl

•Garlic Press

•Baking Tray

•Aluminum Foil

Instructions

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Halve the chilli lengthways, then set aside half the chilli. Deseed and finely chop the remaining chilli.

c) Roughly chop half the parsley (stalks and all). TIP: Keep the remaining chilli and parsley for another recipe.

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 pantry for amount). Season with a little salt, mix well and set aside.

a) In another small bowl, mix together the olive oil for the feta (see pantry for amount), chilli, honey and dried oregano. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

b) Place the feta in the centre of a large square of aluminium foil.

c) Pour the honey and chilli marinade over the feta, ensuring it is well coated. Scrunch the foil to create a well-sealed parcel.

d) 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.

a) When the feta has 5 mins left, remove the tray from the oven and pop the flatbreads onto the other half of the baking tray. Drizzle over the garlic oil and return to the oven until golden, 3-4 mins.

b) Remove from the oven and cut the flatbreads widthways into 2cm wide 'fingers'.

c) Transfer the baked feta to a serving dish.

d) Sprinkle over the parsley and serve with the garlicky flatbread dippers alongside for scooping.

Enjoy!