When all of the coals are gray and hot, about 15 to 20 minutes, your grill should be between 250-260C. If using a charcoal grill, fill 2 chimney starters with charcoal, light them and when the coals are white-gray with ash, pour them into charcoal grate, adding more charcoal, if necessary, and put the lid on the grill, making sure the air vents are open all the way. To prepare the grill: if using a gas grill, set it to 250C. Prepare the feta as directed and roast, 20 to 25 minutes, or until softened and golden around the edges. Oil an ovenproof casserole dish or cast-iron pan. Preheat the oven to 220C with the rack in the middle. Serve with pita chips or toasted pita and lemon wedges. Transfer to a heatproof surface to cool for 2 to 3 minutes, then cut each block in half diagonally. Place the pan on the grill grate, cover and cook for 5 to 7 minutes, or until the feta is softened and golden around the edges (at the last minute, you can add the pita to the grill to toast, if you like). Drizzle with the remaining oil, and the honey, and season generously with black pepper. Top each block with sprigs of fresh thyme or dill, or with the dried herbs. Generously grease a heatproof baking pan and transfer the feta to the pan. In a small bowl, whisk together 4 tablespoons of oil, the lemon juice, ⅛ teaspoon of salt and the pepper. In a large bowl, combine the tomatoes and cucumbers and sprinkle lightly with salt. Toasted or baked pita chips or toasted pita bread, for serving (optional) Two (200g) packages sheep’s milk feta cheeseĤ fresh thyme or dill sprigs or ½ tsp driedįresh mint leaves, torn, for serving (optional)
#FOODIE GRILL PLUS#
¼ tsp freshly ground black pepper, plus more as needed Storage notes: Refrigerate the feta and salad separately for up to 2 days.ĩ00g cherry tomatoes, halved, or your favourite tomato cut into bitesize piecesġ cucumber (about 115g), cut into bite-size wedgesĦ tbsp olive oil, divided, plus more as needed
To make the recipe vegan, use a vegan feta-style cheese or firm tofu and swap in maple or agave syrup for the honey. Spread the warm cheese on toasted pita or pita chips, if desired. It is best to use sheep’s milk feta for this dish. This Greek salad with warm, soft feta is wonderfully smoky when made on the grill, but you can bake the cheese in the oven or toaster oven, as well.
Active time: 20 mins | Total time: 30 mins
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