BAKED TOMATOES WITH FETA & DUKKAH

Baked tomatoes with feta & dukkah image

Make your own dukkah spice mix to sprinkle over tomatoes and feta, or buy a ready-made version if you prefer. Serve with sesame flatbreads

Provided by Charlotte Pike

Time 30m

Number Of Ingredients 18

Ingredients

1kg mixture of medium and large ripe tomatoes
1 tsp caster sugar (optional)
4 tbsp extra virgin olive oil
150g feta, crumbled
4 tbsp dukkah (see below)
parsley and mint leaves, to serve
500g strong white bread flour, plus extra for dusting
1 tsp fast-action dried yeast
1 tsp caster sugar
1 tsp fine sea salt
2 tbsp olive oil
2 tbsp sesame seeds
25g pistachios, shelled and roughly chopped
25g hazelnuts, skinned and roughly chopped
4 tsp sesame seeds
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp caraway seeds

Steps:

First, make the dukkah, stir the ingredients together and set aside. For the flatbreads, stir the flour, yeast, sugar and salt together in a large bowl. Add 300ml lukewarm water and mix to form a soft, sticky dough. Tip the dough onto a lightly floured work surface and knead for 5 mins until the dough is smooth. Return the dough to the bowl, cover and leave in a warm place to prove until doubled in size, about 1 hr.
Heat the oven to 220C/200C fan/gas 7. Tip the risen dough out onto a lightly floured work surface and divide into four pieces. Roll each piece into a ball, then roll out each ball into a rough oval, around 4mm thick. Carefully transfer the dough ovals to two large non-stick baking trays. Brush with the olive oil and sprinkle evenly with the sesame seeds. Bake for 15 mins until golden and firm to the touch. Transfer the baked flatbreads to a wire rack and leave to cool.
Heat the oven to 220C/200C fan/gas 7. Cut the tomatoes in half through the equator and arrange in a large ovenproof dish, cut-side up. Season with a pinch of sea salt, some black pepper and the sugar, if needed. Drizzle with the oil and sprinkle over the feta and dukkah.
Bake for 20-25 mins until the tomatoes are tender and juicy and the feta is golden, but not too dark. Leave to rest for 5 mins, then scatter over the fresh herbs. Serve warm with the flatbreads alongside.

Nutrition Facts : Calories 857 calories, Fat 35 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 104 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 8 grams protein, Sodium 3.2 milligram of sodium