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  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

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

  • Sheep’s milk feta, blocks 7-8 oz. 2.0 each
  • Olive oil 15.0 ml
  • Olives, Kalamata, pitted and halved 180.0 g
  • Calabrian chiles, sliced 10.0 g
  • Za’atar 5.0 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.