Recipe: Pea & Mint Whipped Feta with Slow Roasted Tomatoes from Macknade

It would be particularly welcome alongside lamb chops cooked on the barbecue, and it’s make-ahead friendly for easy entertaining.

The slow roasted cherry tomatoes from Thanet Earth also work really well in salads and grain bowls, or served with torn mozzarella and plenty of basil (psst... they keep in the fridge for up to a week so it’s worth making a double batch!).

You can use fresh peas in this recipe if you've time to shell them, or it works equally as well with the frozen variety, which you can find lose in our freezers... and buy only as many as you need.

Now, bring on the sunshine!

INGREDIENTS

AVAILABLE IN STORE

• 600g cherry tomatoes
• extra virgin olive oil
• balsamic vinegar
• sea salt
• freshly cracked black pepper
• 200g fresh peas, or frozen peas thawed
• 10g fresh mint leaves
• juice of ½ lemon
• 150g feta
• 2 tbsp natural yoghurt

INSTRUCTIONS

1. Pre-heat the oven to 150C. Halve the cherry tomatoes and place them in a single layer, cut side up in a large baking dish.

1. Drizzle generously with olive oil, balsamic vinegar and season generously with salt and pepper. Roast for 45 minutes until the tomatoes are soft and slightly caramelised.

1. Meanwhile, blitz the peas, mint, lemon juice and 2 tbsp more of olive oil in a high powered blender or food processor until smooth.

1. Add the feta and yogurt, and blitz again. Transfer to the fridge until you’re ready to serve.

1. When it’s time to eat, spread the whipped feta across the bottom of a large serving dish, and spoon over the tomatoes.

1. Finish with another drizzle of olive oil, and some more crumbled feta and mint if you’ve got any leftover.