I have not always been an adventurous eater. At all. And honestly I still struggle. My first instinct is, mostly “ergh oh god no” because what if I don’t like it and then I have something gross in my mouth and have to spit it out and people are watching?! WHAT IF!! And I know that our tastes can change, partially because I love to read about food and used to work in psychology. But also because I have changed my tastes in my adulthood.
My mother used to call me the vegetable hating vegetarian. She wasn’t wrong.
So when I was looking around for recipes that use feta, well, this *blew* my tiny mind. It’s in Nigella’s most recent but 1, I think – with the perfect pink cover.
So if your feta is a bit old but not *too* old, it’s perfect.
I cooked it. I put it on the plate. In the kitchen, alone, with the other 2 feta recipes on the table. I sideeyed the door. I sniffed it.
Crunchy pastry. A slight saltiness and lovely sweetness from the honey. I finished this dish, and I think you’ll finish yours (and that half packet of feta), too.
Warm feta and tomato sauce
Barely adapted from Rose Prince, ‘Kitchenella’, p128
4 tablespoons olive oil
1 x 400g whole tinned tomatoes
2 pinches dried oregano
1/2 teaspoon ground coriander
Leftover feta (up to 1 whole packet)
1/4 – 1/2 teaspoon smoked paprika
To serve: pitta breads, toasted and dipped.
or flatbreads, or plain tortilla chips
Lid for frying pan
Chopping board and knife (if cutting up pitta bread)
Empty the tomatoes into a bowl and crush them with your hands
Heat the oil until it is *just* beginning to smoke
Pour the tomatoes quickly and place the lid on immediately
LISTEN; as soon as the sizzling dies down, take the lid off
Add oregano & coriander
Simmer for 10 minutes (Simmering: not quite boiling, just how you want a tin of soup to heat)
When the 10 minutes are up, start toasting your pitta breads/warming wraps
Add the feta to the pan and stir gently
When the cheese begins to melt remove from the heat and crack black pepper all over
Serve with bread/tortilla chips
Got a question? Ingredient you need help with? Get in touch: