I feel like I’ve stuffed myself silly over the last few weeks with lots of meals out and endless busy days and nights. I’ve taken the brave decision to go freelance with my day job too so most of my evenings are now taken up with getting that side of things up and running.
Anyway, all of this makes me need a holiday. Greece would be nice. I’ve never been to any of the Greek Islands, despite always liking the look of them. I’ve travelled Europe a lot and been to lots of the typical holiday destinations around Greece but for some reason, as yet, I’ve not made it there. Kind of good timing then, that luxury travel company Destinology got in touch asking me to create a dish that captures Greece. And that, hopefully, is what I’ve done.
After such a manic week, I didn’t want to spend ages in the kitchen for this so opted for a simple supper which could be enjoyed along side a big glass of red wine. I opted for a roasted red pepper and tomato baked feta with a big green salad and crusty bread.
Ingredients (serves 2):
- 1/2 jar of Greek roasted red pepper & tomato sauce.
- 1 200g block of feta.
- 1 small red onion, thinly sliced
- 1/2 small red chilli, finely diced & added to the sauce (I forgot to photograph it!)
- 1 tsp dried mint
- 1 tsp dried oregano
- 6 big olives sliced into thirds – black kalamata would be more authentic, I used green olives as I prefer them.
- Aged balsamic vinegar – thicker the better.
- Salt & coarsely ground black pepper
- A big green salad with red pepper and cucumber dressed with balsamic and olive oil.
- Warm crusty bread of your choice – I used two black olive baps.
- Preheat your oven to gas mark 6 / 400 degrees.
- Pour the sauce into an oven proof dish and place the feta on top.
- Top the feta with the onion and chilli and sprinkle the olives around the dish, pushing some into the sauce.
- Season with a little salt and lots of black pepper.
- Sprinkle with the mint and oregano.
- Oven bake for about 20 minutes.
This smelt delicious whilst it was cooking. The combination of feta and red onion is perfect and the herbs just bring it to life. Make sure you have enough bread to mop up all of that sauce. And don’t forget the wine. Maybe next time I eat baked feta, it’ll be with a view over a Greek hilltop town and down towards the sea rather than my living room. A girl can dream!