Baked Feta with Peas, Chilli and Preserved Lemon

Name: Baked Feta with Peas, Chilli and Preserved Lemon
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 250 g block of feta; 150 g fresh podded peas; 1 red chilli, finely chopped; 1 preserved lemon, deseeded and finely chopped; 3 tbsp extra virgin olive oil, plus extra to serve; 1 small handful mint leaves, finely chopped, plus extra to serve; 0.5 lemon, juiced and zested; to taste salt and black pepper; 200 g crusty bread, to serve

This baked feta is creamy, salty, and bright, with sweet peas, fresh mint, chilli, and preserved lemon bringing plenty of lift. Serve it warm with crusty bread for an easy vegetarian starter, light lunch, or sharing dish.

Servings2 Portions

Prep Time10 Mins

Cook Time20 Mins

Difficulty

Easy

Ingredients

block of feta
250 g
fresh podded peas
150 g
red chilli, finely chopped
1
preserved lemon, deseeded and finely chopped
1
extra virgin olive oil, plus extra to serve
3 tbsp
mint leaves, finely chopped, plus extra to serve
1 small handful
lemon, juiced and zested
0.5
salt and black pepper
to taste
crusty bread, to serve
200 g

Step-by-Step Instructions

Preheat the oven to 220°C/200°C fan/gas 8. Place the feta in a small ovenproof dish, drizzle with 1 tbsp olive oil, then scatter over half the chopped chilli and half the preserved lemon. Bake for about 20 minutes, until the feta is hot, softened, and lightly golden at the edges.

While the feta bakes, bring a small pan of salted water to the boil. Add the peas and cook for 2 minutes, then drain well. While still warm, toss them with the remaining olive oil, remaining chilli, remaining preserved lemon, chopped mint, and lemon juice. Season lightly with salt and black pepper.

Spoon the warm pea mixture around the baked feta. Finish with extra mint leaves, lemon zest, and a final drizzle of olive oil. Serve immediately with crusty bread for scooping.

Chef's Tips

Use frozen peas if fresh peas are unavailable; blanch them straight from frozen for 1-2 minutes until tender. Preserved lemon is salty, so season cautiously and taste before adding extra salt. For a milder dish, remove the chilli seeds or use only half the chilli.