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Baked Feta, Tomato & Baby Pepper

RECIPES 14 Jun 2018 Rachael OWT

What with our bijou living week it’s definitely an apt time to bring in a one pot dish, ideal for those pokey kitchens with zero space to even chop an onion. This is a recipe you can chuck in one dish in no time. Claudialicious is a pro at quick and delicious dinners you can whip up after a hard days work.

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Baked Feta, Tomato & Baby Pepper

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Baked feta is delicious! I’m so accustomed to using this cheese in salads I rarely think to cook it, but this is a new favourite which I can’t wait to make again! It’s oh so simple but sometimes that is how you achieve the best flavours, let the ingredients work their magic! I hunted around for the ripest tomatoes, buying a selection of sizes and colours. Cherry tomatoes work really well in this dish, their sweetness is unmistakable and balances the saltiness of the feta perfectly. To create a thick stew feel I drizzled the ingredients with olive oil and a squeeze of lemon. The juices combined at in the bottom of the dish can only be described as heavenly, and that is why fresh bread is a key ingredient of this recipe, get dunking straight away!

Serves 2

Ingredients:

200g feta cheese

600g tomatoes, mixed sizes and colours

200g baby peppers

12 large olives, I used chilli olives

2 pinches of chilli flakes, or to taste

Half a lemon

Olive oil

Fresh bread, I used sourdough

Basil, to serve

Instructions:

Preheat the oven to 180C fan.

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Roughly chop the larger tomatoes and peppers, leaving the cherry tomatoes whole. Tear the feta into large chunks, then transfer the vegetables and cheese into a baking dish.

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Add the squeeze over the lemon juice and add the olives, chilli flakes and a glug of olive oil. Give the dish a good shake then pop in the oven for 25-30 minutes, until the feta is coloured and the vegetables are soft.

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Serve immediately with chunky pieces of bread dunked in the juices. Enjoy!