Food Maths: Feta

Salty and crumbly, feta partners beautifully with a range of different autumnal ingredients, says food writer and SL contributor Chloe Scott-Moncrieff. But it’s also robust enough to take centre stage in a range of easy tray bake dishes. Here are three different ways to use it…
1
Comforting Fig & Feta Freekeh

Yield

Serves 2

Difficulty

Easy

Total Time

25 Minutes

Meal Type

Lunch

Ingredients

150g of freekeh (or Merchant Gourmet)
200g packet of feta cheese
1 packet of figs (approx. 6)
280g of sun blushed tomatoes
Half a red onion, finely chopped
30g of parsley, finely chopped
1 tsp of fennel seeds

Method

Step 1

Simmer the freekeh in water until cooked, following the instructions on the back of the packet. Drain. If you’re using Merchant Gourmet, heat the pre-cooked grains quickly in a pan.

Step 2

Place in a large bowl. Mix with the sun blushed tomatoes, red onion and fennel seeds.

Step 3

Serve with the figs, halved on top and feta sprinkled in. Tumble together with the parsley.
2
Tray Bake Of Slow Roast Peppers & White Beans With N’duja

Yield

Serves 2

Difficulty

Easy

Total Time

45 Minutes

Meal Type

Supper

Ingredients

4 red peppers, halved
100g of n’duja
150g of feta
400g of white beans, 1 tin drained
200g of Greek yoghurt
1 tbsp of rose harissa paste

Method

Step 1

Pre heat the oven to 180°C-190°C.

Step 2

Half the peppers and scatter in a tray with the white beans. Drizzle over a little olive oil. Crumble over the n’duja and feta and any herbs you want to include. Oregano, thyme, mint and/or coriander would all be delicious.

Step 3

Bake in the oven for 25 minutes, until the peppers are soft and caramelised. The beans should be crusty on the outside and soft inside.

Step 4

Mix the yoghurt and rose harissa. Serve on the side or drizzle over the top.
3
Charred Plum & Feta With Mint Pesto (V)

Yield

Serves 2-4

Difficulty

Intermediate

Total Time

40 Minutes

Meal Type

Lunch / Sharing

Ingredients

4 plums, halved
2 peaches, halved
150g of feta
200g of rocket
15g of butter
For the mint pesto:
25g packet of mint leaves
100ml of olive oil
20g of pine nuts
1 garlic clove
1 tbsp of capers

Method

Step 1

Halve the peaches and plums. Heat the butter in a pan and place the fruit face down.

Step 2

To make the pesto, blitz all the mint pesto ingredients with some salt to your taste. Check the flavour afterwards to confirm you’re happy with it.

Step 3

Serve the rocket first, then place the caramelised fruit over and scatter the feta.

Step 4

Finish by spooning the mint pesto generously over the top.

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