serves
8
prep
5 minutes
cook
30 minutes
difficulty
Easy
serves
8
people
preparation
5
minutes
cooking
30
minutes
difficulty
Easy
level
Stream free On Demand
Toast of the Town
Watch the full episode here
G
Watch the full episode here
G
Ingredients
- 1 large wholemeal cob loaf
- 4 tomatoes
- salt, to season
- ½ cup (125 ml) olive oil
- 200 g Greek feta
- 1 tsp dried Greek oregano
- 1 tbsp baby capers
- ¼ cup Kalamata olives, pitted
Instructions
1. Preheat the oven to 150˚C (fan-forced). Cut the cob loaf in half horizontally and bake on a lined baking tray for 30 minutes, or until dried and lightly toasted.
2. Grate the tomatoes and place in a fine mesh sieve over a large bowl. Sprinkle the tomatoes with a pinch of salt. Place the dried bread on a serving plate. Use a few spoons of the tomato water to moisten the bread, then drizzle with olive oil and spoon the grated tomatoes over the top. Drizzle with more olive oil, then crumble the feta on top and scatter with oregano, capers and olives. Slice into wedges to serve.
Photography by Jiwon Kim.
Want more from The Cook Up?
• Get the show recipes, articles and more
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Toast of the Town
