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Za'atar Baked Feta with Herby Rice Salad & Kalamata Olives
Let the Mediterranean come to you with our creamy baked feta, coated in sticky hot honey and fragrant za'atar for maximum flavour. On the side? A vibrant salad, made with fluffy brown rice, heaps of fresh-cut herbs, sweet tomatoes, crunchy cucumbers and juicy Kalamata olives. Top with a velvety yoghurt drizzle and pink-hued pickled onion. The taste of the Mediterranean in the comfort of home.
8 plants
Mediterranean
Serving size
Ingredients
- 20g mixed salad leaves
- 2 tsp za'atar (Thyme Leaves, Coriander, Sumac, Thyme, Oregano, Garlic, Cumin, Salt, Golden Linseed, Caraway, Marjoram, Bay Leaf, Sunflower Seeds, Rapeseed Oil)
- 15ml hot honey (honey, chilli extract)
- 100g feta (Milk)
- 80g greek style yoghurt (Milk)
- 1 handful of fresh dill
- 1 handful of fresh mint
- 30g Pitted Kalamata Olives (Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 1 midi cucumber
- 110g baby tomatoes
- 1 unwaxed lemon
- 1 onion
- 100g rice (brown) (100% Brown Rice)
Nutritional Information
Calories: 598
Protein: 18g
Carbs: 63g
Fat: 32g
Ingredients
- 30g Pitted Kalamata Olives (use half) (Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 1 unwaxed lemon (use half)
- 100g rice (brown) (use half) (100% Brown Rice)
- 20g mixed salad leaves (use half)
- 15ml hot honey (use half) (honey, chilli extract)
- 1 handful of fresh mint (use half)
- 1 onion (use half)
- 1 handful of fresh dill (use half)
- 80g greek style yoghurt (use half) (Milk)
- 110g baby tomatoes (use half)
- 2 tsp za'atar (use half) (Thyme Leaves, Coriander, Sumac, Thyme, Oregano, Garlic, Cumin, Salt, Golden Linseed, Caraway, Marjoram, Bay Leaf, Sunflower Seeds, Rapeseed Oil)
- 1 midi cucumber (use half)
- 100g feta (use half) (Milk)
Nutritional Information
Calories: 587
Protein: 18g
Carbs: 63g
Fat: 30g
Za'atar Baked Feta with Herby Rice Salad & Kalamata Olives
Let the Mediterranean come to you with our creamy baked feta, coated in sticky hot honey and fragrant za'atar for maximum flavour. On the side? A vibrant salad, made with fluffy brown rice, heaps of fresh-cut herbs, sweet tomatoes, crunchy cucumbers and juicy Kalamata olives. Top with a velvety yoghurt drizzle and pink-hued pickled onion. The taste of the Mediterranean in the comfort of home.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large bowl, a small bowl & a sieve
Get started
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain and allow to cool for a few mins
- Halve the onion, thinly slice half, then cut the remaining into 1cm wedges
- Add the sliced onion to the large bowl with the juice from half the lemon and a pinch of salt. Set aside to pickle
- Add the onion wedges to one side of the lined baking tray, drizzle with 1/2 tsp oil and a pinch of salt and pepper. Roast for 10-12 mins
Finish the prep
- Halve the tomatoes. Dice the cucumber into 1cm chunks. Thinly slice the olives. Pick the mint leaves from the stalks and finely chop, along with the dill
- Add half the hot honey to the bowl with the sliced onion, along with the tomatoes, cucumber, olives, two-thirds of the mint, two-third of the dill and 2 tsp olive oil. Set aside
Make the yoghurt drizzle
- In the small bowl, combine the yoghurt with the remaining mint and dill. Season with a pinch of salt and pepper and add 2 tbsp water (1 tbsp for 1 person) to loosen to a drizzling consistency
Bake the feta
- Halve the feta and place onto the other side of the lined baking tray. Drizzle with the remaining hot honey, sprinkle with half the za'atar and 1/2 tsp oil. Sprinkle the remaining za'atar over the onion wedges
- Bake for 10 mins, until the feta is golden and the onion wedges are soft
Finish & plate up
- Once cooled, add the rice to the large bowl and toss to coat. Season to taste with more lemon, salt and pepper
- Gently toss the salad leaves through the rice
- Share the salad between bowls and drizzle with the herby yoghurt. Top with the roast feta. Finish with a drizzle of 1/2 tsp olive oil
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