Lemon-roasted feta with traffic-light tomatoes from A Modern Way to Eat: Over 200 Satisfying, Everyday Vegetarian Recipes (That Will Make You Feel Amazing) (page 119) by Anna Jones

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Notes about this recipe

  • VineTomato on June 14, 2018

    A simple and delicious quick summer evening’s dinner. I was tempted to serve with pasta but held it together and made a seedy spinach salad as a side with a light coating of olive oil (inspired by Hugh FW’s seedy spinach salad). It does feel healthy apart from the fact we ate half a block of feta each! I enjoyed the mint as a change the the usual and expect basil flavour combination. I roasted the whole block of feta which worked well but at about 5 minutes under the recommended cooking time.

  • Hannaha100 on July 03, 2017

    This was never going to be a crowd pleaser in my house because my husband doesn't like raw tomatoes and my daughter can't eat cheese but I thought this was delicious! Thanks to the previous reviewers for notes about roasting in a block. Will definitely try this again with other accompaniments. We served with pita and salad. Easy hands-off dinner - good for guests. Next time remember to buy different coloured tomatoes.

  • Lepa on February 07, 2017

    The feta will burn unless you roast it as a large chunk. I ended up with black, messy lumps. Don't make my mistake!

  • Rutabaga on January 25, 2016

    This salad was quite good even made with winter hothouse cherry tomatoes; I can't wait to make it again when local tomatoes are in season for even better results. Unfortunately, I burned the feta, although enough of it was still salvageable so that I would add it to the salad. While this is not specifically stated in the recipe, I believe the feta should be roasted as a solid brick and then crumbled into the salad. My feta was already breaking apart, so I baked it in crumbles, which probably caused the problem, but it pays to keep an eye on it just in case.

  • eeeve on September 21, 2015

    I like to make this the other way round: roasting the tomatoes, and then mixing with cold salty barrel-aged feta. The lemony juice from the tomatoes automatically creates a lovely dressing.

  • Nancy402 on July 13, 2015

    This was a hit. Very attractive on the platter. I added baby greens, as suggested. Roasting the feta was worth doing- It added a depth of flavor and texture. Will make again. Looking forward to trying some of the author's other ideas for roasted feta.

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