Last week, it was so hot I could barely face going into the kitchen let alone cooking in it so our evening meals had to be supper simple and quick to make such as this Greek feta and tomato saganaki (a term used to describe a variety of small dishes made in a frying pan) finished with a roasted pepper, olive and pistachio relish which I served alongside a plate of sweet tomatoes dressed with lime juice, date syrup and orange blossom water. It was the absolute bomb. Let me know if you decide to try it.
2 large cloves of garlic, finely chopped
1 tbsp of extra-virgin olive oil, plus extra for drizzling
2 large plum tomatoes, roughly chopped
400g tin of chopped tomatoes
Half a 450g jar of roasted red peppers, finely chopped
2 tsp of wild oregano
A pinch of dried chilli flakes
200g feta cheese, crumbled
x12 black Kalamata olives, finely chopped
2 tbsp of pistachios, finely chopped
A few sprigs of dill, finely chopped for garnishing
Salt and freshly ground black pepper, to your taste
How I make it
Heat an oven-proof frying pan over a medium heat. Add the olive oil and allow to heat up before adding the chopped garlic. Sauté for a couple of minutes until the garlic begins to turn golden at the edges.
Add the fresh tomatoes, stir everything together, turn down the heat and allow to simmer for 10 minutes.
Heat an oven to 180C.
Add the chopped tomatoes, half of the roasted red peppers, 1 tsp of the oregano and the chilli flakes to the pan and leave to gently simmer uncovered for a further 10 minutes. Season to your taste.
Crumble the feta over the top, drizzle with olive oil and sprinkle with the remaining oregano.
Place the pan into the oven and bake for 15 minutes until feta is golden.
Meanwhile, for the topping, mix together the remaining roasted red peppers with the finely chopped olives and pistachio nuts.
Remove the pan from the oven, add the topping and garnish with the dill.
Serve immediately with a simple tomato salad and chunks of freshly baked wholemeal sourdough.