Lennox Hastie’s heavenly baked feta

While tangy feta is beautiful crumbled on a salad, I love nothing more than baking a block of it until golden and creamy, then drizzling it with raw honey. In this recipe, the natural sweetness of the honey balances out the saltiness of the cheese whilst tempering the heat of the chilli. It will certainly give you something to buzz about.

Some other recipes you may love:

• Lennox Hastie’s baked cheese
• Lennox Hastie’s whole roasted pumpkin

Baked feta with honey and chilli

Ingredients

• 300g piquillo peppers
• 200g feta
• ½ bunch fresh thyme
• Olive oil
• 200g mixed olives
• ½ red chilli, finely sliced
• 20g honey

Method

1. Preheat your oven to 200C. Place piquillo peppers in the bottom of a ceramic baking dish, seasoning lightly with salt. Place the block of feta cheese in the middle of the dish; top with a few sprigs of thyme and a drizzle of olive oil. Place in the preheated oven and bake for about 15-20 minutes, or until the feta softens and begins to turn golden brown and bubbly.
2. Remove from the oven and scatter the olives around the feta to warm slightly. Heat 10ml of olive oil and gently fry the chilli until crisp. Spoon the chilli and the oil over the olives and feta. Drizzle the honey over the feta and serve immediately. Serves 2

Lennox Hastie

Contributing food writer

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Lennox Hastie is a chef, author of Finding Fire and owner of Firedoor, an acclaimed wood-fuelled restaurant in Sydney, NSW. Hastie spent his career working at Michelin Star restaurants in the UK, France and Spain, ... Read more

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