Olive Magazine
Baked Feta Cheese Recipe with Tomatoes

Baked feta with pomegranate and tomatoes

Published: August 17, 2015 at 8:50 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

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

  • Vegetarian
Nutrition:
NutrientUnit
kcal318
fat23.4g
saturates14.2g
carbs9.4g
fibre1.5g
protein16.7g
salt3.7g
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Try this baked feta with tomatoes, then check out our baked feta pasta, baked feta with lentils and baked feta with chilli.

Ingredients

  • 3 tbsp pomegranate molasses
  • 1 lemon, juiced
  • 1 tsp soft brown sugar
  • 2 tsp  ground coriander
  • 2 tsp cumin seeds
  • ½ tsp chilli flakes
  • 400g mixed red tomatoes, the rest roughly diced
  • 75g pomegranate seeds
  • 2 x 200g blocks feta
  • olive oil
  • to serve  flat-leaf parsley
  • to serve warm flatbreads or greens

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.

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