Baked feta with pomegranate and tomatoes

Name: Baked feta with pomegranate and tomatoes
Total time: 40 min
Yield: serves 4
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

40 minutes
serves 4
Easy

This recipe for baked feta with pomegranate and tomatoes is vegetarian, ready in under an hour and under 500 calories, but is packed with flavour. The tangy feta works really well with the sweetness of the pomegranate and tomatoes

August 17, 2015 at 8:50 am

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

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.
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.