Tandoori-ish chicken with lime-pickled cucumber
Try our simplified version of tandoori chicken. The cucumber pickle shows how good a simple cucumber can be once dressed in salt, chilli and lime juice
Baked feta with peas, chilli & preserved lemon
Serves 2
Easy
Prep:
Cook:
Make the most of fresh podded peas in the summer with this fiery, zingy baked feta recipe. It's a sensational lunch for two with crusty bread
Skip to ingredients
- 250g block of feta
- 3 tbsp extra virgin olive oilplus a drizzle to serve
- 1 red chillifinely chopped
- 1 preserved lemondeseeded and finely chopped
- 150g fresh, podded peas
- small handful of mint leavesfinely chopped, plus extra leaves to serve
- ½ lemonjuiced and zested
- crusty breadto serve
Nutrition: Per serving
- kcal541
- fat43g
- saturates20g
- carbs12g
- sugars4g
- fibre4g
- protein25g
- salt3.1g
Method
step 1
Heat the oven to 220C/200C fan/ gas 8. Put the feta in a small baking dish and drizzle with 1 tbsp of the oil, then scatter over half the chilli and half the preserved lemon. Bake for 20 mins.
step 2
Blanch the peas for 2 mins, then drain and, while still warm, toss with the remaining oil, chilli and preserved lemon, the mint and the lemon juice. Season.
step 3
Spoon the peas into the baking dish around the feta, and top with extra mint leaves, the lemon zest and a drizzle of oil. Serve with crusty bread.
