Whipped Feta With Confit Tomatoes
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Preheat the oven to 180°C/Fan 160°C/Gas Mark 4.
Cut some of the larger tomatoes in half and leave some whole and place in a roasting tin along with the garlic and lemon peel. Season with salt and pepper and sprinkle over the caster sugar, coriander seeds, chilli flakes and oregano and then drizzle over the olive oil. Bake for 40 minutes until the tomatoes are bursting and fragrant. Cool down slightly, then discard the garlic and lemon peel.
In the meantime, put the feta cheese into a food processor along with the lemon juice and whizz until smooth and creamy. Transfer to a bowl and stir in the yoghurt.
Put the whipped feta in a serving bowl and top with the warm tomatoes. Serve with slices of toasted sourdough bread.
Comfort and Joy by Ravinder Bhogal, published 25 May 2023 by Bloomsbury Publishing (£26.00, hardback) Photographs © Kristin Perers
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