Baked Feta with Pumpkin Seeds, Honey and Crispy Cumin Pittas
When you quickly bake feta you are rewarded with the most amazing texture, kind of squishy and almost mousse-like — perfect for scooping up with crunchy pitta toast! As an absolute cheese addict, I would quite happily eat this all by myself for dinner with salad and not much else, but it’s also great as a sharing plate with some other dishes. Hot honey is addictive and widely available to buy, but it’s such a doddle to make and a good thing to tuck into the corner of a smoky barbecue when you are smoking something else. You can adjust my guideline quantities below to what you have. Use half a jar of honey or use less chilli; if you like it hotter, use more chilli; if you don’t like the texture of the flakes, strain it after warming. This makes way more than you need in one sitting but stores practically forever!
Makes
Be the first to log a make
No makes logged yet — log yours using the button above.
You may also like
Cod Loin Fillets with Brown Butter Sauce
Genevieve Taylor · How to BBQ
For a barbecue fish main try Genevieve Taylor's recipe for grilled cod loin. It served over pasta with a delicious brown butter sauce.
Garlic and Balsamic Chicken with Tomato & Basil Dressing
Genevieve Taylor · How to BBQ
Fire up the grill and try Genevieve Taylor's recipe for garlic and balsamic chicken, served with a refreshing tomato and basil dressing.
Sausage and Courgette Skewers with BBQ Sauce Glaze
Genevieve Taylor · How to BBQ
Genevieve Taylor's easy recipe for barbecue sausage and courgette skewers is perfect for both beginner and experienced fire cooks.
Sardines with Tomato Dressing
Genevieve Taylor · Scorched: The Ultimate Guide to Barbecuing Fish
Grilled whole over the fire until lightly charred these sardines are topped with a fresh and zesty tomato dressing to finish.
Classic Hot Cross Buns
Genevieve Taylor · A Good Egg: a year of recipes from an urban hen-keeper
These traditional Easter buns are perfect for baking with the kids during the holidays.
Pasta with Feta, Peppers and Hazelnuts
Genevieve Taylor · How to Eat Outside: Fabulous Al Fresco Food for BBQs, Bonfires, Camping and More
A Mediterranean inspired pasta salad which makes for a colourful vegetarian main pairing crumbly feta with sweet peppers and crunchy hazelnuts.