Menu
  1. Home
  2. Inspiring recipes for chefs
  3. Za’atar Roasted Feta with Olives, Calabrian Chilis and Honey Tahini Vinaigrette
  1. Inspiring recipes for chefs

Za’atar Roasted Feta with Olives, Calabrian Chilis and Honey Tahini Vinaigrette

A flavourful starter dish by Chef Nick Peters Bond, featuring Kalamata olives, green olives, Calabrian chili peppers and topped with a honey tahini vinaigrette, enhanced by Knorr Intense Flavours Roast Umami.

Za’atar Roasted Feta with Olives, Calabrian Chilis and Honey Tahini Vinaigrette – recipe

Ingredients

−
+

Prepare the Za’atar Roasted Feta with Olives, Calabrian Chilis

  • Sheep’s milk feta, blocks 7-8 oz. 2 each
  • Olive oil 15 ml
  • Olives, Kalamata, pitted and halved 180 g
  • Calabrian chiles, sliced 10 g
  • Za’atar 5 ml

Prepare the Honey Tahini Vinaigrette

Complete the Dish

  • Phyllo crisps or pita chips, as needed

Preparation

  1. Prepare the Za’atar Roasted Feta with Olives, Calabrian Chilis

    • Place the blocks of feta cheese in a small baking dish.
    • Sprinkle with za’atar and drizzle with the olive oil.
    • Scatter olives and chili peppers on top of the feta.
    • Roast at 200C degrees for 20 minutes.

  2. Prepare the Honey Tahini Vinaigrette

    • In a small bowl whisk all ingredients except the olive oil.
    • Slowly stream in olive oil to create a vinaigrette.

  3. Complete the Dish

    • Take the Za’atar Roasted Feta with Olives, Calabrian Chilis out of the oven.
    • Drizzle the vinaigrette over the Za’atar Roasted Feta with Olives, Calabrian Chiles.
    • Serve with phyllo crisps or pita chips.