Recipes

Ingredients

• 200g South Cape Greek-style Fetta
• 8 roma tomatoes
• extra virgin olive oil, for drizzling
• sea salt and freshly ground black pepper, to taste 
• 1 teaspoon Greek oregano  
• 50g baby rocket leaves
• ¼ cup black kalamata olives

Method

Cut tomatoes in half lengthways and place on an oven tray. Drizzle with oil and sprinkle with salt, pepper and oregano. Bake at 120°C for 4 hours until tomatoes have softened and shrivelled slightly. Allow to cool.

Dress rocket with a little oil, season to taste and arrange onto a serving platter.

Top with slow-roasted tomatoes, crumbled fetta and olives. Drizzle with a little extra olive oil if desired and serve with crusty bread as a starter or as an accompaniment to chargrilled meats and seafood.