Baked Feta With Peas Chilli Preserved Lemon Recipes

Steps:

• Preheat oven to 350°. Heat 2 Tbsp. oil in a large heatproof skillet over medium. Add onion and cook, stirring occasionally, until softened, 6-8 minutes. Add greens in handfuls, letting wilt before adding another handful, and cook, stirring occasionally, until bright green and crisp-tender, about 5 minutes. Add 1/2 tsp. curry powder; season with 1 tsp. salt and 1/2 tsp. pepper. Stir to combine, then add 1 cup water. Lay feta over greens and transfer skillet to oven. Bake until feta is soft, 10-12 minutes.
• Meanwhile, heat remaining 4 Tbsp. oil in a medium nonstick skillet over medium. Add garlic and cook, stirring, until fragrant and just beginning to turn golden around the edges, about 2 minutes. Add chickpeas, season with 1 tsp. salt and 1/2 tsp. pepper, and continue to cook, tossing occasionally, until browned and crisp around the edges, 8-10 minutes. Add remaining 1 tsp. curry powder and toss to combine.
• Stir yogurt and lemon juice in a small bowl; season with a pinch of salt.
• Scatter chickpeas and toasted garlic over greens and feta. Dollop with seasoned yogurt. Serve with toast alongside.

Steps:

• Heat the oven to 220C/200C fan/ gas 8. Put the feta in a small baking dish and drizzle with 1 tbsp of the oil, then scatter over half the chilli and half the preserved lemon. Bake for 20 mins.
• Blanch the peas for 2 mins, then drain and, while still warm, toss with the remaining oil, chilli and preserved lemon, the mint and the lemon juice. Season.
• Spoon the peas into the baking dish around the feta, and top with extra mint leaves, the lemon zest and a drizzle of oil. Serve with crusty bread.

Steps:

• Combine ingredients in a food processor and purée until very smooth, about 2 minutes. Taste for seasonings; for more heat, add Aleppo chilies; for more smokiness, add paprika. Scrape into a serving bowl and chill at least 30 minutes or up to 2 days. Sprinkle with more Aleppo and Urfa chili pepper and serve with celery sticks and crusty bread.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place the feta in an ovenproof baking dish. Drizzle with olive oil. Cover liberally with pepper flakes, and sprinkle with oregano.
• Bake, uncovered, in the preheated oven until feta is soft, about 10 minutes.

Steps:

• Heat oven to 200C/180C fan/gas 6. Sit the feta on a sheet of foil. Scatter over the chilli and oregano, then drizzle with olive oil. Scrunch up the foil to seal the feta in a parcel, then place on a baking tray and bake for 10 mins until warmed and softened.