Baked Feta with Broccolini & Lemon

Serves 2
Calories: TBA

The New York Times

Ingredients

1 bunch broccolini
2 cups cherry tomaotes
1 red onion
1 lemon
3 tablespoons olive oil
1 tsp ground cumin
½ tsp red pepper flakes
salt & pepper
6-8 oz feta
orzo
Handful fresh basil/coriander

Method

1. Preheat the oven to 180ºC. Cut the broccolini into bite-sized peices. Thinly slice half of the lemon. Cut the onion into slim wedges, halve the cherry tomatoes and cut the feta into 1" slices.

2. On a roasting tray, combine the broccolini, tomatoes, onion and lemon slices with the olive oil and toss. Add cumin and red-pepper flakes, season with salt and pepper, and toss again until evenly coated. Nestle the feta slices into the vegetables..

3. Roast for 15 to 20 minutes, stirring halfway through but leaving the feta in place, until the broccolini is charred at the tips, the stems are easily pierced with a fork and the tomato skins start to blister and break down.

4. Meanwhile, cook the orzo. Serve the roasted mix over the orzo. Drizzle with olive oil and serve with the remaining lemon half for squeezing. Top with chopped fresh herbs.