Halve the feta blocks, mix the remaining 1 tsp of cumin seeds with 1 tsp freshly ground black pepper and sprinkle over the feta. Put the feta into the baking dish, drizzle a little oil over, and bake for 10-15 minutes, or until the feta is browning and the sauce is bubbling. Serve while still hot, scattered with chopped parsley, with plenty of warm bread and a green salad or vegetables.
Ingredients
- pomegranate molasses 3 tbsp
- lemon 1, juiced
- soft brown sugar 1 tsp
- ground coriander 2 tsp
- cumin seeds 2 tsp
- chilli flakes ½ tsp
- mixed red tomatoes 400g, the rest roughly diced
- pomegranate seeds 75g
- feta 2 x 200g blocks
- olive oil
- flat-leaf parsley to serve
- warm flatbreads or greens to serve
Method
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Step 1
Heat the oven to 220C/fan 200C/gas 7. Put the pomegranate molasses, lemon juice, sugar, ground coriander, half the cumin seeds, chilli flakes, tomatoes and pomegranate seeds in a bowl with some seasoning and toss together. Tip into a baking dish and cook for 15 minutes, until the tomatoes start to burst and give up their juice.
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Step 2
Halve the feta blocks, mix the remaining 1 tsp of cumin seeds with 1 tsp freshly ground black pepper and sprinkle over the feta. Put the feta into the baking dish, drizzle a little oil over, and bake for 10-15 minutes, or until the feta is browning and the sauce is bubbling. Serve while still hot, scattered with chopped parsley, with plenty of warm bread and a green salad or vegetables.
Nutritional Information
- Kcals 318
- Fat 23.4g
- Saturates 14.2g
- Carbs 9.4g
- Fibre 1.5g
- Protein 16.7g
- Salt 3.7g
