Baked Feta with Tomatoes and Pomegranate

Charmaine Lu -

  • 3 tbsp pomegranate molasses
  • 1 lemon, juice only
  • 1 tsp brown sugar
  • 2 tsp each ground coriander and cumin
  • ½ tsp chilli flakes
  • 400g mixed tomatoes, larger ones quartered
  • 75g pomegranate seeds
  • 2 x 200g blocks of good feta cheese
  • Olive oil
  • Preheat the oven to 220C. Place the molasses, lemon juice, coriander, cumin, chilli flakes, sugar, tomatoes and pomegranate seeds in a bowl. Season well and toss together, then tip into a baking dish to cook for 15 mins.
  • Once the tomatoes are starting to get saucy, halve the blocks of feta and sprinkle with black pepper and olive oil. Place on top of the tomatoes and bake for 15 mins or until starting to brown. Serve while still hot with crusty bread for dipping.
40 mins
4 serving