Honey-baked feta with cucumber salad
Prep time: 15 minsTotal time: 
Honey-baked feta with cucumber salad
Prep time: 15 minsTotal time: 
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 200g vegetarian feta
- 225g baby plum or cherry tomatoes, halved
- 2 tbsp olive oil
- 1 tbsp runny honey
- ½ tsp smoked paprika
- ½ cucumber
- 75g Kalamata olives (drained weight), pitted
- 1 echalion shallot or ½ small red onion, finely sliced
- ½ x 28g pack mint, leaves roughly chopped
- 2 tbsp lemon juice
Step by step
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Turn the grill to medium-high. Put the whole block of feta in a small ovenproof baking dish, and scatter the tomatoes around it – they should fit in quite snugly. Drizzle over 1 tablespoon of the olive oil and the honey and sprinkle over the smoked paprika. Season the tomatoes. Grill for 10-12 minutes until turning golden brown and the tomatoes are starting to burst.
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Meanwhile, halve the cucumber lengthways, scoop out the seeds with a teaspoon and discard, then finely slice into half moons. Put the cucumber, olives, echalion shallot or red onion and chopped mint into a mixing bowl, drizzle over the remaining olive oil and the lemon juice, season and toss to coat.
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Serve the warm feta and tomatoes with the cucumber salad, plus some warmed flatbreads to scoop up the delicious juices if you like.
