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Baked feta with peas, chilli & preserved lemon on a baking tray

Baked feta with peas, chilli & preserved lemon

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Make the most of fresh podded peas in the summer with this fiery, zingy baked feta recipe. It's a sensational lunch for two with crusty bread

  • Gluten-free
Nutrition: Per serving
NutrientUnit
kcal541
fat43g
saturates20g
carbs12g
sugars4g
fibre4g
protein25g
salt3.1g
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Ingredients

  • 250g block of feta
  • 3 tbsp extra virgin olive oil, plus a drizzle to serve
  • 1 red chilli, finely chopped
  • 1 preserved lemon, deseeded and finely chopped
  • 150g fresh, podded peas
  • small handful of mint leaves, finely chopped, plus extra leaves to serve
  • ½ lemon, juiced and zested
  • crusty bread, to serve

Method

  • STEP 1

    Heat the oven to 220C/200C fan/ gas 8. Put the feta in a small baking dish and drizzle with 1 tbsp of the oil, then scatter over half the chilli and half the preserved lemon. Bake for 20 mins.

  • STEP 2

    Blanch the peas for 2 mins, then drain and, while still warm, toss with the remaining oil, chilli and preserved lemon, the mint and the lemon juice. Season.

  • STEP 3

    Spoon the peas into the baking dish around the feta, and top with extra mint leaves, the lemon zest and a drizzle of oil. Serve with crusty bread.

Goes well with

Recipe from Good Food magazine, May 2021

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