Baked feta with spicy ‘nduja sauce


Serves 2

1 tbsp olive oil, plus extra for drizzling
½ an onion, chopped
60g ‘nduja, chopped
2 garlic cloves, crushed
Salt and black pepper
1 tbsp tomato purée
1 x 400g tin of chopped tomatoes
Pinch of sugar
1 x 200g block of feta
½ tsp dried oregano
Juice of ½ a lemon

To serve:
Fresh bread

  1. Heat the oil in a heavy-based saucepan over a medium heat and cook the onion for 4-5 minutes until softened.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Per serving 438kcals, 31.8g fat (17.1g saturated), 17.6g carbs (11.8g sugars), 22.7g protein, 3.7g fibre, 1.38g sodium