Pitta bread
Rustle up homemade pitta bread to serve with dips or as a side dish to mop up juices. You can easily make them ahead and freeze them for a fail-safe snack
Pomegranate & sumac baked feta
Serves 4
Easy
Prep:
Cook: -
Serving a crowd for Christmas? Garnished with festive red pomegranate seeds and green pistachios, this baked cheese starter will be star of any buffet
Skip to ingredients
- 200g block of feta
- 2 tbsp pomegranate molasses
- 1 tsp sumac
- 1 tsp honey
- 2 tsp olive oil
- 2 tbsp pomegranate seeds
- 1 tbsp chopped pistachios
- a few mint leavestorn
- toasted pittasto serve
Nutrition: Per serving
- kcal204
- fat14g
- saturates7g
- carbs10g
- sugars9g
- fibre1g
- protein9g
- salt1.58g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Put the feta in a shallow baking dish. Combine the pomegranate molasses, sumac, honey and olive oil in a bowl, and pour this over the feta, brushing to coat. Bake for 15-20 mins until soft.
step 2
Scatter over the pomegranate seeds, pistachios and mint, then serve with toasted pittas for dunking.
