Ingredients
feta
2 x 150g
lavender buds
1 tsp
dried thyme
2 tsp
za’atar
1 tsp
honey
3 tbsp
olive oil
3 tbsp
sourdough bread
4 thickish slices
Serves
2
| Timemins
feta
2 x 150g
lavender buds
1 tsp
dried thyme
2 tsp
za’atar
1 tsp
honey
3 tbsp
olive oil
3 tbsp
sourdough bread
4 thickish slices
Serves
2
| Timemins
Method
Heat the oven to 200C/gas mark 6. Cut two rectangles of baking parchment or kitchen foil large enough to wrap loosely around the two blocks of feta.
Using a pestle and mortar or the end of rolling pin, crush the lavender buds, dried thyme and z’atar together. Season lightly with coarsely ground black pepper then stir in the honey and oil.
Place the two slabs of feta on the parchment or foil and spoon over the herbs and honey mixture. Scrunch the paper or foil together to loosely seal then bake for about 20 minutes. The cheese will have softened.
Toast the slices of bread till golden, then spoon the hot cheese on top, trickling over the baking juices. Eat straight away.
Ingredients
feta
2 x 150g
lavender buds
1 tsp
dried thyme
2 tsp
za’atar
1 tsp
honey
3 tbsp
olive oil
3 tbsp
sourdough bread
4 thickish slices
Method
Heat the oven to 200C/gas mark 6. Cut two rectangles of baking parchment or kitchen foil large enough to wrap loosely around the two blocks of feta.
Using a pestle and mortar or the end of rolling pin, crush the lavender buds, dried thyme and z’atar together. Season lightly with coarsely ground black pepper then stir in the honey and oil.
Place the two slabs of feta on the parchment or foil and spoon over the herbs and honey mixture. Scrunch the paper or foil together to loosely seal then bake for about 20 minutes. The cheese will have softened.
Toast the slices of bread till golden, then spoon the hot cheese on top, trickling over the baking juices. Eat straight away.