Feta, olive and sundried tomato traybake
A soft, savoury bake filled with feta, olives, sundried tomatoes, and topped with balsamic onions. Served with a courgette & tahini dip, crispy chickpeas, a parmesan & red pepper dip and crudites.
Recipe by Sophie Tubb, Assistant Food Development Manager, Greene King
This board captures everything I love about summer. Picnics in the sun, spending time with family, friends, sharing experiences and making memories. The heart of most good memories is centred around food. When I think of some of my happiest memories food usually plays a big role in that.
To me this board captures all of my favourite things about Mediterranean food. Where I would usually be torn between countries food cultures, now I don’t have to choose. All of the beautiful colours and fresh vegetables really create something for everyone, and the perfect starting point to create beautiful memories and experiences.
Ingredients
Serves 4-6
Feta and olive traybake:
- 125g butter, melted
- 125ml extra virgin olive oil
- 200ml milk
- 350g self-raising flour
- 2g baking powder
- 1g dried mixed herbs, plus an extra pinch to sprinkle on top
- 125g cheddar cheese, grated
- 2 eggs
- 70g sun dried tomatoes, roughly chopped
- 70g olives, roughly chopped
- 70g feta, crumbled
- Pinch of salt
Balsamic onions:
- 1 medium onion, sliced
- 10ml oil
- Pinch of salt
- 10ml balsamic vinegar
Courgette & tahini dip:
- 1 medium courgette
- 30g tahini
- 20ml extra virgin olive oil
- 100g canned chickpeas
- Pinch of salt
- Pinch of garlic powder
Red pepper & parmesan dip:
- 2 medium red peppers
- 40ml extra virgin olive oil
- 60g parmesan, shaved (or vegetarian alternative) plus extra for serving
- 50g mayonnaise
- Pinch of salt
Crispy chickpeas:
- 140g canned chickpeas
- 10ml olive oil
- 2g paprika
To Serve:
- ½ large cucumber
- 4 medium carrots
- 16-18 vine tomatoes
- Small handful of rocket
- Edible flowers (optional)
Method
Step 1
Preheat the oven to 180°C/ 350°F / Gas mark 4.
Step 2
Balsamic onions:
- On a medium low heat, cook the sliced onions with the oil, and salt slowly until softened. Add the balsamic glaze and continue to cook until the onions are sticky and caramelised.
Step 3
Feta, olive & sundried tomato traybake:
- In a large mixing bowl, combine the flour, baking powder, dried herbs, olives, feta and sundried tomatoes.
- In a separate bowl, melt the butter then add the oil. Once cooled, add the milk and 3 eggs and mix well.
- Combine the wet and dry ingredients and mix well until everything is well combined.
- Lightly grease a 9X9 tray with olive oil. Pour the mixture into your tray, top with a pinch of salt and dried herbs and bake for 35-40 minutes, or until a skewer inserted comes out clean.
- While your traybake is cooking, cut the stem from the top of the courgette. Lightly oil the courgette and peppers, and cook in the airfryer at 200°C for 15-18 minutes until the outside has begun to char.
Step 4
Courgette & tahini dip:
- Using a stick blender, blend together the courgette, tahini, chickpeas, olive oil and seasoning until smooth.
Step 5
Pepper & parmesan dip:
- Carefully remove the majority of the charred pepper skin and seeds. Using a stick blender, blend together the peppers, olive oil, parmesan, mayonnaise and seasoning until smooth.
Step 6
Crispy chickpeas:
- Coat the drained chickpeas in the oil and paprika and cook in the airfryer at 200°C for approximately 10 minutes.
To Serve
- Cut the cucumber and carrots into batons
- Once cooked, carefully remove the sponge from the tray and cut into 16 pieces.
- On your board, place the dips into suitable ramekins, top the courgette dip with the crispy chickpeas, and the pepper dip with shaved parmesan.
- Arrange the sliced sponge, carrot and cucumber batons, and vine tomatoes on the board. Finish with rocket and edible flowers (optional) and enjoy!
Tips
- If you don’t have an airfryer, the pepper and courgette can be cooked in a preheated oven at 200°C for 15-20 minutes
- The crispy chickpeas can also be cooked in the oven for 10-15 minutes at 200°C
- If you don’t have a stick blender, you can make the dips in a standing blender. Alternatively, if you don’t have either, the cooked vegetables can be mashed by hand with the back of a fork and the remaining ingredients mixed by hand.
- The dips and sponge can be stored in an airtight container in the fridge for up to 3 days.
