Whipped Feta and Roasted Oregano Tomatoes
The next in our series of simple toppings to pimp your daily (sourdough) loaf. For Brunch, lunch or evening snack. This week we’re whipping up some salty feta and adding some end of summer sweet, oregano roasted tomatoes.
Serves two
200g tomatoes
1 tbsp olive oil
½ tsp of dried oregano
pinch of salt
100g Feta
100g Thick Yoghurt
1 tbsp of Lemon Juiced
2 x slice of sourdough bread
Wash and cut the tomatoes in half
Place on a lined baking tray cut side up
Cover with the oil, oregano and salt
Bake for 20mins at 170°C – until they soften
Crumble the feta into an electric mixer
Add yogurt and beat till smooth
Stir in lemon juice leave in the fridge to set for 30mins
Toast the bread
Spoon over the feta spread
Pile on the tomatoes
Serve with a peppery rocket salad
