- Preparation
- 15 min
- Cooking
- 25 min
- Chilling / resting
- None
- At service
- 5 min
Working estimates for the original recipe. Chilling and make-ahead time are separate; larger batches need extra planning.
Ingredients
- 300 g feta
- 150 g thick Greek yoghurt
- 500 g cherry or baby plum tomatoes
- 1 clove garlic
- 1 whole lemon
- 1 tbsp runny honey
- 3 tbsp olive oil
- 1 small bunch thyme or oregano
- 3 whole large flatbreads
- salt and black pepper
Method
- Heat the oven to 200°C / 180°C fan. Roast the tomatoes with olive oil, garlic, herbs, salt and pepper for about 25 minutes, until collapsed and slightly caramelised.
- Blitz the feta, yoghurt, a squeeze of lemon and plenty of black pepper until smooth and creamy.
- Spread the whipped feta over a wide shallow plate. Spoon over the warm tomatoes and their juices, then finish with a light drizzle of honey and olive oil.
- Warm the flatbreads just before serving. Tear them rather than neatly slicing them, and put everything in the middle of the table.
Whip the feta and roast the tomatoes up to 3 hours ahead. Bring the feta out of the fridge about 20 minutes before serving.
Ingredient notes & kitchen guidance
Ingredients include: Milk, Wheat / gluten. For vegetarian dishes, choose cheese explicitly labelled suitable for vegetarians. Parmigiano-Reggiano is not vegetarian. Check all packaging, especially stock, bread, pastry, sauces and chocolate, for other allergens and cross-contact information.
Kitchen-testing edition. Quantities scale; cooking times do not. Adjust pans and batches, and round whole items sensibly. Check every ingredient label for allergens. Cool cooked food promptly, refrigerate within two hours and use within 48 hours; reheat only once until steaming throughout. Food storage guidance.