Ingredients
| 300g feta | |
| 1 tablespoon extra virgin olive oil | |
| 2 tablespoons honey | |
| 1 teaspoon dried oregano | |
| 1 teaspoon dried mint | |
| 1 teaspoon red pepper flakes (optional) | |
| 1 teaspoon cracked black pepper | |
| 2 apricots, diced | |
| 2 tablespoons white wine vinegar | |
| ½ teaspoon salt | |
| 1 teaspoon chilli flakes | |
| lemon zest, to serve | |
| fresh mint, to serve |
Instructions
| 1. | Place the feta in an ovenproof dish and drizzle with oil and honey. |
| 2. | Sprinkle over the dried herbs, red pepper flakes if using and pepper. |
| 3. | Bake at 170°C for 20 minutes or until soft and heated through. |
| 4. | While the feta bakes, mix the apricots with the vinegar, salt, chilli flakes and 1 tablespoon of water. |
| 5. | Remove the feta from the oven and set aside for a moment to cool slightly, then top with apricots, lemon zest and mint. |
| 6. | Serve with crackers, toasted bread or flat breads. |
| 7. | Leftovers will make a nice accompaniment for tomatoey chickpeas on toast for breakfast the next day. |
Recipes, food styling & photography Will Bowman & Jane Lyons
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