Baked feta with pomegranate and tomatoes

Ingredients

· pomegranate molasses 3 tbsp

· lemon 1, juiced

· soft brown sugar 1 tsp

· ground coriander 2 tsp

· cumin seeds 2 tsp

· chilli flakes ½ tsp

· mixed red tomatoes 400g, the rest roughly diced

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· feta 2 x 200g blocks

· olive oil

· flat-leaf parsley to serve

· warm flatbreads or greens to serve

Method

STEP 1

Heat the oven to 220C/fan 200C/gas 7. Put the pomegranate molasses, lemon juice, sugar, ground coriander, half the cumin seeds, chilli flakes, tomatoes and pomegranate seeds in a bowl with some seasoning and toss together. Tip into a baking dish and cook for 15 minutes, until the tomatoes start to burst and give up their juice.

STEP 2

Halve the feta blocks, mix the remaining 1 tsp of cumin seeds with 1 tsp freshly ground black pepper and sprinkle over the feta. Put the feta into the baking dish, drizzle a little oil over, and bake for 10-15 minutes, or until the feta is browning and the sauce is bubbling. Serve while still hot, scattered with chopped parsley, with plenty of warm bread and a green salad or vegetables.

Source https://www.olivemagazine.com