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Honey-baked feta with cucumber salad


Serves: 2
timePrep time: 15 mins
timeTotal time:
Honey-baked feta with cucumber salad
Recipe photo by Dan Jones

Honey-baked feta with cucumber salad

This Greek honey-baked feta recipe makes a delicious and quick dinner

Serves: 2
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
502Kcal
Fat
41gr
Saturates
16gr
Carbs
14gr
Sugars
15gr
Fibre
4gr
Protein
18gr
Salt
3.5gr

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Sainsbury's magazine

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Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes

Ingredients

  • 200g vegetarian feta
  • 225g baby plum or cherry tomatoes, halved
  • 2 tbsp olive oil
  • 1 tbsp runny honey
  • ½ tsp smoked paprika
  • ½ cucumber
  • 75g Kalamata olives (drained weight), pitted
  • 1 echalion shallot or ½ small red onion, finely sliced
  • ½ x 28g pack mint, leaves roughly chopped
  • 2 tbsp lemon juice

Step by step

  1. Turn the grill to medium-high. Put the whole block of feta in a small ovenproof baking dish, and scatter the tomatoes around it – they should fit in quite snugly. Drizzle over 1 tablespoon of the olive oil and the honey and sprinkle over the smoked paprika. Season the tomatoes. Grill for 10-12 minutes until turning golden brown and the tomatoes are starting to burst.

  2. Meanwhile, halve the cucumber lengthways, scoop out the seeds with a teaspoon and discard, then finely slice into half moons. Put the cucumber, olives, echalion shallot or red onion and chopped mint into a mixing bowl, drizzle over the remaining olive oil and the lemon juice, season and toss to coat.

  3. Serve the warm feta and tomatoes with the cucumber salad, plus some warmed flatbreads to scoop up the delicious juices if you like.

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