This is Dorset sea salt’s tasty, smokey flavoured alternative to the feta traybake that swept across ticktock. It combines the flavours of South America and the sunkissed Islands of Greece.
As it's served with rice and not pasta it means it's great as a gluten-free alternative as well as being veterinarian friendly. It's also perfect for anyone on a low Fodmap diet as were using garlic oil and not whole garlic.
#veterinarian #vegi #fetatraybake #glutenfree #lowfodmap
- 200g block of feta Cheese
- 1/4 cup of garlic olive oil
- 1 cup of cherry tomatoes whole
- 1 large tomato chopped
- 1 red pepper sliced
- 1 medium courgette sliced in chunks
- 2 spring onions chopped (only the green part for low fodmap)
- 1 tsp Dorset sea-salt oak smoked salt
- 1 tsp smoked paprika
- Freshly ground black pepper
- Freshly chopped coriander
- Rice, lime and avocado for serving
preheat the oven to 400f 200c or gas mark 6.
Chop all your vegetables (apart from cherry tomatoes which remain whole)
In a large baking dish pour in your garlic olive oil, smoked paprika, and the smoked Dorset sea salt. Mix together then add the vegetables mixing together in your Smokey oil until they are all coated.
Make a hole in the middle of the vegetables and add your feta cheese then grind black pepper on the top.
Place your dish into the middle of the oven and cook for 15 mins.
Take out your dish and stir your vegetables around the cheese so they cook all over and return to the oven for a further 10 minutes.
Place your dish under the grill for 5 minutes or until your cheese and vegetables start to brown.
Once cooked and just before serving, mix the melted feta through the vegetables.
Serve your Smokey feta traybake with rice, avocado, topped with chopped coriander and a little fresh lime juice.