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Baked feta & tomatoes
Baked feta & tomatoes
Serves
Serves
4
Time
Cooks In
35 minutes
Difficulty
Super easy
Jamie Magazine
Alfresco
Feta
Tomato
Quick fixes
Starters
Nutrition per serving
Plus
Calories
316
16%
Fat
15.1g
22%
Saturates
9g
45%
Sugars
5.7g
6%
Salt
-g
0%
Protein
14.7g
29%
Carbs
30.7g
12%
Of an adult's reference intake
Recipe From
Jamie Magazine
By Elspeth Meston
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Ingredients
250 g feta cheese
500 g mixed tomatoes
1 handful of kalamata olives (stone in)
200 g sourdough
½ bunch of fresh basil
olive oil
Tap For Method
Recipe From
Jamie Magazine
By Elspeth Meston
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Method
Preheat the oven to 180ºC/gas 4.
Crumble the feta into large chunks, roughly chop some of the tomatoes, leaving the smaller ones whole, then destone the olives.
Tear the sourdough into chunks, and pick the basil leaves.
Combine the feta cheese, tomatoes, olives, sourdough and a splash of oil in a baking tray.
Season, then pop it into the oven for 30 minutes, or until the tomatoes are tender and the feta is golden at the edges.
Scatter over the basil and serve.
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Recipe From
Jamie Magazine
By Elspeth Meston
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