Ingredients
½ cup walnuts
200g Greek feta
1/2 pomegranate
seeds removed
fresh thyme
for topping
1/2 pomegranate
for glaze
1 tbsp pomegranate molasses
1 tbsp honey
Allergy Advice
Contains Dairy
Contains Nuts
Equipment
- 1 small pan
- 1 ovenproof fry pan
- 1 citrus juicer
- 1 small saucepan
- 1 oven
Instructions
- Preheat oven to 200°C (180°C fan-forced). In a small pan, toast walnuts until golden and aromatic. Set aside.
- Place feta in a small ovenproof fry pan. Bake for 20-25 minutes until edges are starting to brown.
- Meanwhile, to make glaze, use a citrus juicer to extract as much juice as possible from a pomegranate half. Strain to remove pith. Place the juice in a small saucepan with molasses and honey. Warm over a gentle heat to melt the honey and molasses, being careful not to boil.
- Carefully remove feta from oven. Drizzle over syrup. Top with walnuts, pomegranate seeds and sprigs of thyme. Serve with lavosh bread or gluten free crackers.
Notes
Tip
Serve with lavosh bread or gluten free crackers.
