Baked feta and tomatoes with crispy croutons and a caper dressing

Ingredients

• 500 g of mixed british tomatoes

• 1 garlic clove, sliced

• 0.25 tsp of dried oregano

• 3 tbsp of olive oil

• 2 thick slices of white sourdough bread, torn into large croutons, plus extra to serve

• 1 tbsp of capers, drained

• 200 g of feta

• 1 tsp of runny honey

• 2 tsp of red wine vinegar

• 1 handful of mint leaves

2 serving

Calories~850 kcal

Protein~25 g

Carbs~60 g

Fat~58 g

Fiber~8 g

Sugar~15 g

Total recipe

Calories~1,700 kcal

Protein~50 g

Carbs~120 g

Fat~115 g

Fiber~15 g

Sugar~30 g

Method

• Step 1

  Preheat oven to 200°C/180°C fan/gas 6. Halve the larger tomatoes and leave the cherry tomatoes whole. Place them in an ovenproof dish, packed tightly in a single layer. Scatter over the garlic and dried oregano and drizzle with 2tbsp of the olive oil. Season with salt and freshly ground black pepper and bake for 20 mins, until softened.

• Step 2

  Nestle the sourdough chunks in between the baked tomatoes and return the dish to the oven for 10-15 mins, until the tomatoes are caramelised and the bread is golden. Remove from the oven and increase the temperature to 220°C/200°C fan/gas 7.

• Step 3

  Scatter the capers over the baked tomatoes, then place the block of feta on top. Combine the remaining 1tbsp olive oil with the honey and red wine vinegar and drizzle over the feta. Return the dish to the oven for 8-10 mins, until the feta is golden.

• Step 4

  Serve straight away with a scattering of fresh mint leaves and extra bread to mop up all the juices.