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.
Ingredients
Prepare the Za’atar Roasted Feta with Olives, Calabrian Chilis
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Sheep’s milk feta, blocks 7-8 oz. 2 each
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Olive oil 15 ml
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Olives, Kalamata, pitted and halved 180 g
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Calabrian chiles, sliced 10 g
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Za’atar 5 ml
Prepare the Honey Tahini Vinaigrette
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Tahini 10 ml
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Honey 15 ml
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Lemon, juice only 1 each
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Olive oil 125 ml
Complete the Dish
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Phyllo crisps or pita chips, as needed
Preparation
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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.
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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.
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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.