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Serving size
Ingredients
Ingredients
- 200g feta (Milk)
- 25g honey
- 80g 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)
- 160g greek style yoghurt (Milk)
- 1 handful of fresh dill
- 1 handful of fresh mint
-
60g Pitted Kalamata Olives(Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 1 cucumber
- 200g baby tomatoes
- 1 unwaxed lemon
- 2 onion
-
200g brown rice(100% Brown Rice)
Allergens
Contains:
Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 156Kcal | 570Kcal |
| 654kJ | 2386kJ | |
| Fat | 8.2g | 30g |
| of which saturates | 3.6g | 13g |
| Carbohydrates | 16g | 59g |
| of which sugars | 4.0g | 15g |
| Protein | 4.7g | 17g |
| Salt | 0.55g | 2.0g |
| Fibre | 1.9g | 7.0g |
9 plants
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.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Bring a large 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 slightly
- Thinly slice 1 onion, then peel and cut the other into 8 wedges. Halve the lemon
- 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 baking tray, drizzle with 1 tsp oil and a pinch of salt and pepper. Roast for 12-14 mins, until softening
Prep the rest
- Halve the tomatoes. Dice the cucumber into 1cm chunks. Thinly slice the olives. Pick the mint leaves from the stalks and finely chop. Finely chop the dill
- Add half the honey to the bowl with the onion, along with the tomatoes, cucumber, olives and two-thirds of mint, two-thirds of dill and 1 tbsp 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
Roast the feta
- After 12-14 mins, place the feta onto the other side of the lined baking tray. Drizzle with the remaining honey, sprinkle with half the za'atar and 1 tsp oil. Sprinkle the remaining za'atar over the onion wedges
- Bake for 10 mins, until golden
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. Crumble over the roast feta. Finish with 1 tsp olive oil, drizzled on top
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