This baked feta with chilli, lemon, olives and tomatoes is perfect for a quick, indulgent lunch. I tend to have it with crusty bread, but it works just as well with a green salad. I like to eat this in the garden or at a sunny window, to pretend for five minutes that I’m actually on holiday rather than just three feet from my desk with deadlines to meet.
100g cherry tomatoes, halved
100g mixed olives
slice of lemon
pinch of chilli flakes
- Preheat the oven to 200°/180°C fan/gas mark 6.
- Arrange the feta, olives, tomatoes and lemon slices in a small oven proof dish. Scatter the chilli flakes on top of the feta.
- Cook for 20 minutes until the tomatoes are soft and the feta is warm through.
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