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

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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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