Baked Feta with Tomatoes

This recipe for baked feta with pomegranate and tomatoes is vegetarian, ready in under an hour and under 500 calories, but is packed with flavour. The tangy feta works really well with the sweetness of the pomegranate and tomatoes

TOTAL TIME 40 MINS

EASY

SERVES 4

Ingredients

3 tbsp pomegranate molasses
1 lemon, juiced
1 tsp soft brown sugar
2 tsp ground coriander
2 tsp cumin seeds
½ tsp chilli flakes
1 lb mixed red tomatoes, the rest roughly diced
3 oz pomegranate seeds
2 8oz blocks feta
olive oil
to serve flat-leaf parsley
serve with warm flatbreads and a green salad

STEP 1

Heat the oven to 400 degrees . Put the pomegranate molasses, lemon juice, sugar, ground coriander, half the cumin seeds, chilli flakes, tomatoes and pomegranate seeds in a bowl with some seasoning and toss together. Tip into a baking dish and cook for 15 minutes, until the tomatoes start to burst and give up their juice.

STEP 2

Halve the feta blocks, mix the remaining 1 tsp of cumin seeds with 1 tsp freshly ground black pepper and sprinkle over the feta. Put the feta into the baking dish, drizzle a little oil over, and bake for 10-15 minutes, or until the feta is browning and the sauce is bubbling. Serve while still hot, scattered with chopped parsley, with plenty of warm bread and a green salad or vegetables.