Roast Feta

Roasting feta until the edges caramelise and crisp up brings out its salty intensity along with a pleasing softness. You can make it the centrepiece of a traditional roast, but I like it best as a simple supper when it’s warm outside, with fresh bread, salad, and a glass of very cold wine.

 Feeds 2

1 block sheep’s feta

2 tbs extra virgin olive oil

1 tsp thyme or oregano

To serve:

Chopped fresh herbs or herb flowers such as thyme or chives

Bread, grilled and rubbed with garlic and a trickly of olive oil

Preheat the oven to 200. Put your feta into a small baking dish, cover with a slick of olive oil and scatter with herbs.  Roast for 20 minutes until the edges are caramelising. Eat, scattered with fresh herbs or herb flowers, with bread, fresh or grilled and rubbed with garlic and a trickle of olive oil