Baked Feta with Grapes and Sumac
Baked Feta with Grapes and Sumac



  • 1 red onion, halved and sliced
  • 2 tbsp red wine vinegar
  • 350g red grapes, left in small bunches
  • 1 tsp sugar
  • 2 tbsp olive oil
  • 2 tsp sumac
  • ½ pack of dill, chopped
  • 500g feta, in 2 blocks
  • Sesame flatbreads, to serve
  • Pop the onion in a bowl with the vinegar, sugar and some salt. Massage together for 1 minute to quick-pickle the onion, then heat the oven to 200C. Scrunch a sheet of baking parchment and use it to line a gratin dish. Add the grapes, drizzle with 1 tbsp oil and 1 tsp of sumac, scatter with most of the dill and some seasoning, and toss to coat. Nestle in the block of feta among the bunches of grapes, then scatter with the onions and the pickling juice, remaining sumac and oil.
  • Bake the feta for 30 mins or until the feta is browning and the grapes are very juicy. Scatter with some more dill, then serve with flatbreads for scooping up the baked cheese and grapes.
35 mins
6 serving as a starter

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