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Serves 2
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To serve:
- Heat the oil in a heavy-based saucepan over a medium heat and cook the onion for 4-5 minutes until softened.
- Add the ‘nduja and cook for 3-4 minutes until it has dissolved. Add the garlic and cook for 1-2 minutes longer. Season with salt and plenty of black pepper.
- Add the tomato purée and cook for one minute, then stir in the chopped tomatoes and sugar. Bring to the boil, then reduce the heat to a simmer and cook gently for 10-15 minutes until thickened.
- Transfer the sauce to a small baking dish and nestle the block of feta into the middle. Drizzle with some extra olive oil and sprinkle over the oregano.
- Bake for 25 minutes or until the sauce is thick and bubbling and the feta is soft. Squeeze over the lemon juice and top with a handful of rocket. Serve with plenty of fresh bread for dipping.
Nutrition Facts
Per serving: 438kcals, 31.8g fat (17.1g saturated), 17.6g carbs (11.8g sugars), 22.7g protein, 3.7g fibre, 1.38g sodium
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