Greek bouyiourdi
Enjoy this baked feta with tomatoes, garlic and chilli as part of a meze lunch. It's perfect for scooping up with warm pitta breads alongside a Greek salad or use keto bread for a keno-friendly version
Method
Cut 1 tomato through the middle, then cut two slices from the centre and set aside. Scoop the seeds from the rest of the tomato, then grate the flesh, discarding the skin. Deseed and grate the rest of the tomatoes in the same way, then mix the grated flesh with the garlic. Season and spoon into a 16cm baking dish.
Heat the oven to 200C/180C fan/gas 6. Nestle the feta block in the garlicky tomatoes, then top with the sliced tomatoes, the chilli, oregano, olive oil and a pinch of sea salt. Cover the dish and bake for 15 mins, then uncover and bake for a further 15 mins. Serve warm with the pitta or keto breads on the side for dunking.