Smashed chickpeas and baked feta
Feta baked in olive oil with garlic, oregano and tomatoes, with herby-spicy-tangy smashed chickpeas and toasted pitta bread. A smashing starter, mezze or generous meal for two, a perfect party sharing dish to have with drinks.
- 1 x 200g block feta
- 1 clove garlic, peeled and cut into fine slivers
- 10 cherry tomatoes, quartered
- 1/2 tsp dried oregano
- 1 tin chickpeas, drained
- Juice of 1-2 lemons
- 1 small red onion, finely chopped
- 1tbsp chopped fresh parsley
- 1 red chilli, finely chopped
- 1tbsp fresh coriander plus extra to garnish
- 2-3 pittas breads
- Sliced of cucumber
- Olive oil
- Black pepper
1. Heat the oven to 180°C. Place the feta in a small baking dish, discarding any water that is in the packet. Lay the garlic slivers on top, dust with oregano, add the quartered tomatoes and drizzle very generously with olive oil. Bake for 15-20 minutes, until slightly coloured on top and fairly soft.
2. While the feta is baking, make the smashed chickpeas. Tip the chickpeas into a large bowl and use a masher/fork to smash them up; you're aiming for 'a bit bashed' rather than a purée. Add the red onion, juice of one lemon, parsley, coriander, chopped chilli, a big pinch of salt and lots of ground black pepper, stir well to combine, then smash a bit more with the masher or fork. Taste for seasoning, add more salt, pepper or lemon juice if you wish, then spread over a plate, leaving a gap in the middle for the feta.
3. To serve, carefully lift the feta with a fish slice and place it on the plate with the chickpeas. Drizzle whatever is left in the baking dish over the top. Toast and slice the pitta breads, add the sliced cucumber and serve.