Roasted feta and black grapes with honey and thyme

We had to cut all the grapes down from our vine in the conservatory as the wasps had taken over and the place had become a little inhospitable as an eating venue! To be honest it was only a matter of time before they started to rot and drop on our heads during supper anyway. Either way it provided a great moment to use some of the little black beauties in a recipe. This is a lovely prep-ahead and chuck in the oven summer dish to add to a spread. The roasting gives the feta a lovely soft texture and fruity-caramel and lemon flavours in the cheese. Lovely with hunks of sourdough or a bowl of grains – or to just scatter over salad leaves.
A large slab of best quality feta (look for barrel aged)
A few handfuls of grapes (black or red grapes in bunches on the stalk look nicest)
A few thyme sprigs
A good drizzle of honey
Grated lemon zest
A glug of extra virgin olive oil
Black pepper

preheat the oven to 160C (180C fan)

place the whole slab of feta in an oven proof dish that you would be happy to take to the table

scatter over the grapes, lemon zest, black pepper, thyme sprigs and drizzle with the olive oil and a spoonful of honey

roast in the oven for around 15 minutes or until the edges of the feta start to caramelise and everything looks and smells appealing

serve immediately with crusty bread, grains, roasted vegetables, salad leaves, etc..

NB. if you can tolerate nuts then a few walnut or pecan halves are great thrown in for the last 5 minutes of roasting


Louisa Chapman-Andrews
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