BAKED FETA WITH HONEY, DRIED MINT & PICKLED FRESH APRICOTS

Recipes, food styling & photography Will Bowman & Jane Lyons

	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

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.