Try this baked feta with tomatoes, then check out our baked feta pasta, baked feta with lentils and baked feta with chilli.


  • 3 tbsp pomegranate molasses
  • 1 lemon, juiced
  • 1 tsp soft brown sugar
  • 2 tsp  ground coriander
  • 2 tsp cumin seeds
  • ½ tsp chilli flakes
  • 400g mixed red tomatoes, the rest roughly diced
  • 75g pomegranate seeds
  • 2 x 200g blocks feta
  • olive oil
  • to serve  flat-leaf parsley
  • to serve warm flatbreads or greens


  • STEP 1

    Heat the oven to 220C/fan 200C/gas 7. Put the pomegranate molasses, lemon juice, sugar, ground coriander, half the cumin seeds, chilli flakes, tomatoes and pomegranate seeds in a bowl with some seasoning and toss together. Tip into a baking dish and cook for 15 minutes, until the tomatoes start to burst and give up their juice.

  • STEP 2

    Halve the feta blocks, mix the remaining 1 tsp of cumin seeds with 1 tsp freshly ground black pepper and sprinkle over the feta. Put the feta into the baking dish, drizzle a little oil over, and bake for 10-15 minutes, or until the feta is browning and the sauce is bubbling. Serve while still hot, scattered with chopped parsley, with plenty of warm bread and a green salad or vegetables.


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