B-well Baked Feta, Sumac & Grapes Antipasto
(25 Nov 2021)

B-well Baked Feta, Sumac & Grapes Antipasto

B-well Baked Feta, Sumac & Grapes Antipasto 


Recipe by Thando Manyoni
Time: 40 mins (including prep)
Serves: 4-6
100g radishes, thinly sliced
½ cup warm water
2 tsp sugar
2 tbsp. red wine vinegar
250g red grapes, left on the vine in small bunches
2 tbsp. B-Well canola and olive oil blend
2 tsp sumac
5g fennel or dill
2x 250g blocks feta
1 can chickpeas
2 tsp cayenne pepper
2 tortilla wraps, cut into 8 equal triangles
1 clove garlic, minced
Crudités vegetables (carrots, cucumber, sugar snap peas, bell peppers)
1 jar of Peppadews, liquid drained
Preheat the oven to 180°C
Put the radishes, in a bowl then add the sugar and red wine vinegar. Pour the warm water over and mix. This will quick pickle the radishes.
Line a casserole dish with parchment paper. Add the grapes, sumac and most of the herbs then drizzle over some olive oil and toss everything to coat. Place the blocks of feta among the grapes, drizzle the remaining oil and sumac. Bake until the cheese goes soft and the grapes darken in colour, some may tear. Once out the oven, scatter over the pickled radishes. Drain the chickpeas and spread onto one side of a baking tray, season with salt and cayenne pepper, drizzle with olive oil and toss. On the other half of the baking tray, arrange the tortilla oil brush each one with a little bit of oil. Bake until both the chickpeas and tortilla wraps have gone crispy. When the tortilla wraps come out, brush them with a little bit of garlic and they are ready to serve.
Serve on a large platter or wooden board, place the feta bake in the centre, surround it with the crudités vegetables, place the chickpeas in small bowls on the platter, pour Peppadews into a small bowl and place on the platter, finish off with the tortilla triangles randomly placed.


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