Jono & Jules do food & wine

We love a tomato salad and reckon we’ll be making this one all summer. Great for a barbecue.

Baked feta and tomato salad – serves 4

• 1 block of feta
• 100ml olive oil, plus 1 tsp
• a drizzle of runny honey
• ½ tsp coriander seeds, lightly crushed
• 1 tsp fresh oregano leaves, or a good pinch of dried oregano
• ½ tsp pul biber
• 600g mixed tomatoes
• 2 tbsp kalamata olives, pitted
• 2 tsp red wine vinegar
• a handful of basil

Heat the oven to 220C/200C/Gas 7.

Rub the feta with a tsp of olive oil. Place on a sheet of foil, then drizzle over the honey and sprinkle with the coriander seeds, oreganoa and pul biber. Wrap the foil around the feta to make a sealed parcel then bake for 10 minutes.

Unwrap the foil and roast for another 5-10 minutes or until caraemelised.

Meanwhile, slice the tomatoes and put them into a large bowl. Sprinkle over a good pinch of sea salt and lots of black pepper. Stir in the olives and red wine vinegar and set aside.

Spoon the tomatoes onto a serving platter and drizzle with olive oil (use a nice one). Sprinkle over the basil leaves and set the baked feta on top.

(Original recipe by Rosie Birkett in Olive Magazine, June 2023).