As you may have guessed I completed the dairy and egg free month. I was advised to consider eliminating gluten from my diet and eating eggs or dairy only every 3-4 days. That would be far too restrictive so I’ve given up trying to find the root cause and returned to my old eating habits – just trying to eat a little less.
I made this as part of a Mediterranean Medley on Sunday night. Very simple, serve with flatbreads as a tasty pre dinner snack. Sweet cherry tomatoes, fiery chili and salty feta cheese that goes very creamy when baked.
Serves about 4 with lots of bread as a starter
1x200g pack of feta cheese
Small bunch of ripe cherry tomatoes
splash olive oil
pinch of oregano – dried or fresh
1 red chili – halved or sliced depending on how hot you want it. I halved it lengthwise so as to remove the chili after baking for those that fear the heat
Place cheese, tomatoes, chili in tin foil. sprinkle with olive oil and oregano. Wrap in foil then bale in oven at 180C for about 15-20 minutes. Serve hot