Tue, 5 September 2017
Serves 2
Ingredients
1 tbsp olive oil
2 medium onions, finely chopped
2 cloves garlic, chopped
2 sprigs thyme
1 tin chopped tomatoes
12 cherry tomatoes, halved
2 tbsp. balsamic vinegar
Salt and Pepper
80g freshly grated Parmesan cheese
500g fresh feta
3 tablespoons of tahini
2 tbsp fresh oregano leaves
2 tbsp fresh basil leaves
200g poached chicken, shredded to serve
Preheat the oven to 210 °C
Method
To prepare the tomato and herb reduction, in a small frying pan, over medium heat, cook the onions, garlic, thyme with some olive oil for 3-4 minutes until the onions are caramelised.
Add the chopped tomatoes and the fresh cherry tomatoes, balsamic vinegar, salt, pepper and half of the parmesan, reduce the heat and simmer for 5mins.
Meanwhile, place the feta on a baking dish; spread a little tahini paste over the cheese and season with pepper.
Place in a preheated oven and bake for 15-20mins.
Add the tomatoes and herb to the baked feta, sprinkle with the shredded chicken, the remaining parmesan and some fresh basil and oregano leaves.
Serve warm with some crusty bread - the perfect comfort food.
Fri, 4 July 2025
Chef: Kwanghi Chan
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