200g Almond Greek Fetta, cut into thick slices
2 tbsp olive oil
1 punnet of cherry tomatoes
¼ cup (50 g) Kalamata olives
2 cloves of garlic, smashed
1 tbsp lemon juice
1 tsp dried oregano
Flat bread to serve
- Preheat the grill to high.
- Place the fetta slices in an approx. 23 cm, lightly oiled cast iron frypan and drizzle them with a little olive oil. Place the fry pan directly under the grill and cook for 4 minutes or until the cheese is starting to turn golden on the edges. Remove the pan from the grill and very gently flip the cheese slices.
- Add the tomatoes, olives, garlic, lemon juice and oregano to the pan and drizzle the remaining olive oil over everything. Return the pan under the grill and cook for another 4 minutes.
- Serve at once with warm flat breads.