Roasting feta with honey and olive oil adds a new dimension to this traditional village salad.
500g feta
¼ cup honey
¼ cup extra virgin olive oil
2 Lebanese cucumbers,sliced
500g tomatoes,chopped
1 red onion,thinly sliced
1 tsp dried oregano
1 tsp dried mint
2 tbsp red wine vinegar
4 small pita bread,toasted
Preheat the oven to 200C fan-forced (220C conventional). Line a baking tray with nonstick baking paper.
Mix the honey and olive oil together in a small bowl and season with salt and pepper. Pat the feta dry,place on the prepared tray and drizzle with 2 tablespoons of the honey mixture. Place the tray in the oven and roast the feta for 15 minutes,or until golden.
Meanwhile,combine the cucumber,tomato,onion,oregano,mint and the remaining honey and olive oil mixture in a large serving bowl. Add the vinegar and toss to combine.
Top the salad with the honey-baked feta,and serve with toasted pita bread.
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