Baked feta with tomatoes, peppers and bread

Ingredients

For 1 serving

• Feta80 g
• Tomatoes150 g
• Bell peppers100 g
• Red onion30 g
• Dried oreganoto taste
• Chili pepperto taste
• Bread60 g
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose,

In season: June – September

Method

1. Preheat a conventional oven to 200 °C. Wash and slice the tomatoes; wash the peppers, remove the stalk, seeds and pith and cut them into thin strips; peel the red onion and slice it into thin rings.
2. Lay a large sheet of baking paper in a small baking dish and place the whole block of feta in the middle.
3. Cover it with the tomatoes, peppers and onion, sprinkle with dried oregano, chilli and a grind of black pepper and drizzle with the oil; feta is already salty, so salt only the vegetables, lightly.
4. Close the parcel by folding the edges tightly and bake for 20 minutes, until the feta is soft and creamy and the vegetables have wilted.
5. In the last few minutes toast the bread in the oven or a toaster for 2–3 minutes, until crisp; open the parcel at the table and serve with the toast.