Middle Eastern-Style Baked Feta

“Delicately spiced with harissa and perfumed with preserved lemons, this quick and easy dinner has all of the fragrant flavours of the Middle East”


2 x 400g tins Tesco Finest cherry tomatoes
1½ tbsp harissa
1 tbsp preserved lemon paste
2 tbsp olive oil
handful fresh coriander, leaves picked and roughly chopped
2 x 200g packs feta, halved
80g pack pomegranate seeds
Crusty bread, to serve
Green salad, to serve


Preheat the oven to gas 6, 200°C, fan 180°C. Tip the tomatoes into an ovenproof dish (large enough to hold the whole blocks of feta). Stir in the harissa and bake for 10 minutes.

Meanwhile, combine the lemon paste, olive oil and coriander in a large bowl. Remove 2 tbsp of the mixture and set aside. Toss the feta in the remaining mixture and nestle it into the tomatoes. Return to the oven for a further 15 minutes. The feta will be soft but should hold its shape.

Remove from the oven and spoon the reserved dressing over the feta. Scatter with pomegranate seeds. Serve with crusty bread for mopping up the juices and a green salad.

Recipe from: www.realfood.tesco.com

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