Serve with a little bread or a big handful of seasonal leaves as this is lovely and rich. Add extra slices of fig to the feta before roasting, if you like, for an additional flourish.
Prep time: 5 minutes | Cooking time: 20 minutes
- 4 tbsp olive oil
- 400g (2 blocks) feta
- 4 medium-sized ripe figs, halved
- 1 small lemon, sliced into 6 wedges
- 90g black olives, pitted
- 2 tsp Aleppo or Urfa chilli flakes (or to taste)
- 4 small sprigs of rosemary or 1 tbsp dried rosemary
- 1 tbsp runny honey
- 20g pistachios or pumpkin seeds
- handful of fresh mint leaves, finely sliced or torn, to serve
- Preheat the oven to 200C/180C fan/gas mark 6.
- Drizzle one tablespoon of olive oil over the base of a medium-sized baking tray. Put the blocks of feta on the tray and arrange the fig halves and lemon wedges around the feta.
- Scatter the black olives around the tray and drizzle everything with the remaining three tablespoons of olive oil. Sprinkle over the chilli flakes and rosemary, and season well with salt and pepper.
- Roast for 15 minutes, then remove the tray and drizzle the honey over the feta. Scatter over the pistachios or pumpkin seeds, then pop back in the oven to roast for another five minutes.
- Squeeze a few of the lemon wedges (take care as they’re hot) over the feta and sprinkle on the mint leaves to finish.