Baked feta becomes almost creamy – the texture resembles goat cheese, but it retains its characteristic pleasant saltiness and tanginess. In this simple vegetarian dish, broccoli, grape tomatoes, lemon slices, and feta are baked together on one tray. The edges of the broccoli get crispy, the tomatoes start to burst, and the lemon peel softens.
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Serve with pasta or pearl barley. If you like, cut the baked broccoli, feta, and lemon into bite-sized pieces and mix with the pasta.
Servings: 4
Ingredients
- 1 bunch of broccoli; cut into bite-sized pieces
- about 2 cups of grape tomatoes, halved
- 1 small red onion, peeled, quartered, and cut into large pieces
- 1 lemon: slice half into thin rounds, leave the other half for serving
- 3 tbsp olive oil, plus a little more for serving
- 1 tsp ground cumin
- ½ tsp chili flakes
- salt and black pepper to taste
- 2 pieces of feta cheese, about 170–225 g each, cut into slices about 2.5 cm thick
- cooked pasta or pearl barley for serving
- ½ cup fresh basil or coriander leaves, roughly chopped (optional)
Preparation
Preheat the oven to 200 °C. In a baking tray, mix the broccoli, tomatoes, onion, and lemon slices. Drizzle with olive oil and stir.
Add ground cumin, chili flakes, and season with salt and pepper. Mix well again so the vegetables are evenly coated with spices.
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Place the feta slices among the vegetables. It’s okay if they crumble a little.
Bake for 15–20 minutes. About halfway through, stir the vegetables, but do not move the feta.
Bake until the broccoli tips are nicely browned, the stems are easy to pierce with a fork, and the tomato skins start to blister and crack.
Serve with cooked pasta or pearl barley. Drizzle with a little olive oil and squeeze the juice of the remaining lemon over.
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If you like, sprinkle with fresh basil or coriander.
Enjoy!
