Baked feta with pomegranate and tomatoes
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 3 tbsp pomegranate molasses
- 1 lemonjuiced
- 1 tsp soft brown sugar
- 2 tsp ground coriander
- 2 tsp cumin seeds
- ½ tsp chilli flakes
- 400g mixed red tomatoesthe rest roughly diced
- 75g pomegranate seeds
- 2 x 200g blocks feta
- olive oil
- to serve flat-leaf parsley
- to serve warm flatbreads or greens
Nutrition: per serving
- kcal318
- fat23.4g
- saturates14.2g
- carbs9.4g
- fibre1.5g
- protein16.7g
- salt3.7g
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.
