HERBED FETA WITH CHOPPED CHERRY TOMATOES & SUNDRIED TOMATO PESTO
Simple flavours remain the best. This is one of those recipes with very few ingredients but it delivers on maximum flavour.
SERVES 4
200 g feta cheese, drained
6 Tbsp extra virgin olive oil
5 sprigs fresh thyme
100 g sundried tomato pesto
400 g baby tomatoes, roughly chopped
Sea salt flakes and ground black pepper to season
2 Tbsp snipped chives
Torn pita pieces for serving
1. Place the feta on a piece of foil. Drizzle with 5 tablespoons of olive oil and top with the thyme. Close the foil to create a parcel.
2. Place over medium-high heat for 10 – 15 minutes until hot through.
3. Remove from the foil, spread with the pesto and drizzle with the remaining olive oil.
4. Season the chopped tomatoes, add the chives and serve on the side with the pita pieces for scooping.
