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Baked feta with greens and lemon-tahini dressing
Serves 2, OR 4 FOR SHARING Starters and mains
Ingredients
- 1 x 400g can chickpeas, drained and rinsed
- 300g red or curly kale, or cavolo nero, leaves removed from stems, cut or hand torn into 5cm pieces
- 3tbsp olive oil, plus more for drizzling
- 1tsp smoked paprika
- 1⁄4tsp cayenne pepper
- 2 x 200g blocks feta, halved horizontally
- 30g pumpkin seeds
- 1tbsp tahini
- 3tbsp extra virgin olive oil
- juice 3 lemons
Method
Preheat the oven to 200C/180C Fan/Gas 6 with a baking tray inside. When the oven is ready, remove the baking tray and carefully add the chickpeas and kale. Toss with the oil, some salt, pepper and the spices, using a wooden spoon or your hands, taking care not to burn yourself. Spread the ingredients evenly, then create little pockets to nestle the feta into, making sure they have direct contact with the baking tray. Drizzle the feta with olive oil and pepper.
Return to the oven and bake for around 15-20 minutes, until the feta has softened, the kale has browned in spots and the chickpeas have become crisp with a darker brown hue. Mix the kale and chickpeas around with
a wooden spoon halfway through and leave the feta as it is, but do keep an eye on it towards the end of the cooking so it doesn’t go from nice and crisp to burnt. Add the pumpkin seeds during the last 5 minutes of cooking, when the kale has just started to crisp and become an intense green-brown.
Meanwhile, in a small serving bowl, whisk together the tahini, extra virgin olive oil, juice of 2 of the lemons and salt and pepper, adjusting the seasoning to taste. Remove the tray and squeeze the rest of the lemon juice on the greens and chickpeas. Divide between plates and serve with the lemon-tahini dressing on the side.
This recipe was taken from the April 2020 issue of Food and Travel.
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