Greek bouyiourdi
Meals
Partake in this heated feta with tomatoes, garlic and bean stew as a feature of a meze lunch. It's ideally suited for gathering up with warm pitta breads close by a Greek serving of mixed greens or use keto bread for a keno-accommodating rendition
Cooking Ingredients
3 huge ready tomatoes
1 garlic clove, squashed
200g block feta
1 huge gentle green bean stew, or 1 green pepper, cut
1 tsp generally hacked oregano leaves
4 tbsp olive oil
warmed pitta breads,or keto bread to serve
Cooking Direction
Stage 1
Slice 1 tomato through the center, then cut two cuts from the middle and put away. Scoop the seeds from the remainder of the tomato, then grind the tissue, disposing of the skin. Deseed and grind the other tomatoes similarly, then blend the ground tissue in with the garlic. Season and spoon into a 16cm baking dish.
Stage 2
Heat the stove to 200C/180C fan/gas 6. Settle the feta block in the garlicky tomatoes, then top with the cut tomatoes, the bean stew, oregano, olive oil and a spot of ocean salt. Cover the dish and heat for 15 mins, then, at that point, uncover and prepare for a further 15 mins. Serve warm with the pitta or keto breads as an afterthought for dunking.