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Baked feta with honey and dukkah

Baked feta with honey & dukkah

Move over camembert, baked feta is in town. Martha Collison's delicious recipe is soft and squidgy, with a sweet, crunchy topping. Serve with warm flatbreads and a crisp, dressed salad.

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Vegetarian
  • Serves4
  • CourseStarter
  • Prepare5 mins
  • Cook20 mins
  • Total time25 mins

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Ingredients

  • 200g pack feta
  • 2 tbsp clear acacia honey
  • 1 tsp olive oil
  • 2 tsp Cooks’ Ingredients Dukkah
  • 200g pack The Levantine Table 2 Handstretched Flatbreads, to serve

Method

  1. Preheat the oven to 200ºC, gas mark 6. Place the feta block in a small roasting tin. Drizzle with the honey and olive oil until the whole block is coated, then sprinkle with the dukkah and season well.

  2. Bake for 15-20 minutes, until the feta is soft and the top is crisp. When the cheese is almost ready, sprinkle the flatbreads with water, place on a baking tray and bake for 2-3 minutes. Serve immediately.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,322kJ/ 316kcals

Fat

16g

Saturated Fat

8.1g

Carbohydrates

29g

Sugars

8.1g

Fibre

2.9g

Protein

13g

Salt

2.5g

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