Sat, 8 November 2025
Ingredients:
? 1 packet of feta cheese (150–200 g), left whole
? 1 red pepper, deseeded and chopped
? 6 tomatoes, roughly chopped
? 4 garlic cloves, whole and unpeeled
? 2 medium onions, cut into 4 pieces each
? Olive oil
? Salt, to taste
? Black pepper, to taste
? 3 cups (750 ml) water or vegetable stock
? Optional: chilli flakes, fresh basil, or oregano
Method
1. Prepare the vegetables and feta
? Preheat oven to 200°C (400°F) 180°C fan assisted
? Place the chopped red pepper, tomatoes, halved onions, and whole unpeeled garlic cloves on a baking tray.
? Place the whole block of feta on the tray with them.
? Drizzle generously with olive oil, season lightly with salt and pepper.
? Toss the vegetables gently, keeping the feta block mostly exposed so it can brown.
2. Roast
? Roast for 25–30 minutes, or until the vegetables soften and caramelize slightly, and the feta is golden on top.
3. Remove the tray from the oven.
? Once cool enough to handle, squeeze the roasted garlic out of its skin into a soup pot.
4. Blend
? Transfer all of the roasted vegetables and the whole roasted feta into the pot.
? Add 3 cups (750 ml) water or vegetable stock.
? Blend with an immersion blender until smooth (or carefully in batches in a blender).
5. Simmer
? Bring to a gentle simmer for 10–15 minutes to marry the flavors.
? Taste and adjust salt and pepper.
6. Serve
? Ladle into bowls.
? Drizzle a touch of olive oil and crack fresh black pepper on top.
Sat, 1 November 2025
Chef Simon O’Connell
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