HORIATIKI WITH BAKED FETA

SERVES 6

KEEP ON TRACK per serving

FAT 39G CARBS 16G PROTEIN 5G

FOR THE BAKED FETA ½ red pepper, deseeded and cubed ½ green pepper, deseeded and cubed ½ yellow pepper, deseeded and cubed ¼ cup Kalamata olives, pitted 1 tsp dried oregano handful fresh thyme ½ cup extra-virgin olive oil, plus extra to cover (about 75ml) juice of 1 lemon 120g plain feta

FOR THE GREEK DRESSING juice of 2 lemons zest of 1 lemon 1 tsp dried oregano 2 garlic cloves, crushed and finely chopped ¼ cup extra-virgin olive oil ½ tsp salt ½ tsp freshly ground black pepper

FOR THE HORIATIKI 1 medium cucumber, sliced into thick slices 5 mini cucumbers, sliced lengthways 5 medium ripe tomatoes, cut into wedges 1 red onion, peeled and sliced ½ cup black Kalamata olives, pitted

1. Preheat the oven to 180°C. In a small, round ovenproof dish, place the peppers, olives, oregano, thyme and olive oil. Bake in the oven for 8 minutes until the peppers are tender but still firm.

Pour the lemon juice over the peppers and place the feta on top of the peppers. Cover the feta with more olive oil. The feta should be fully covered with the olive oil. Bake the feta for 12–15 minutes or until soft. 2. For the salad dressing: In a small bowl combine all the ingredients. Mix with a fork to combine. 3. To assemble: Use a large serving plate to serve the salad (horiatiki). Place the baked feta in its bowl in the centre of the plate and pack the salad ingredients around it. Drizzle the salad with the dressing and serve while the feta is still warm.