Feta saganaki with cherry tomatoes, olives and pita

Ingredients

For 1 serving

• Feta70 g
• Cherry tomatoes150 g
• Black olives20 g
• Cucumber100 g
• Dried oreganoto taste
• Chili pepperto taste
• Extra virgin olive oil1 teaspoon
• Pita bread1
• Saltto taste

Contains: gluten, lactose,

In season: June – September

Method

1. Wash the cherry tomatoes and halve them; pat the feta dry with kitchen paper, keeping it as a whole slab.
2. Heat the extra virgin olive oil in a small non-stick pan over medium-high heat and sear the feta for 2 minutes per side, until golden on the surface; turn it with a wide spatula as it is fragile.
3. Add the tomatoes, black olives, oregano and chilli around it, lower to medium heat, cover and cook for 4 minutes, until the tomatoes soften and release their juices. Don't salt: feta and olives are already salty.
4. Meanwhile wash and trim the cucumber and cut it into sticks; warm the pitta in a dry pan for 1 minute per side, until soft and hot.
5. Serve the feta in its sauce with the cucumber and pitta, adding a pinch of salt to the cucumber if you like.