300 grams of feta cheese
10-12 small, firm potatoes, cooked
4 pre-cooked beets
1 dl pitted black olives
10-12 cocktail tomatoes
0.5 dl olive oil
1-2 teaspoon dried oregano
1/2-1 teaspoon dried thyme
Freshly ground black pepper
2 tablespoons liquid honey
3 dl Turkish yogurt 10 percent
2 cloves garlic, grated
1 Place the oven at 220 degrees and hot air.
2 Place the feta cheese in the center of the baking dish.
3 Cut the potatoes in half and arrange them around the feta cheese.
4 We cut the beets into slices and place them here and there in the mold.
5 Distribution of olives and cocktail tomatoes.
6 Drizzle with olive oil, sprinkle with oregano, thyme, salt and black pepper and top with some fresh thyme.
7 Place the pan in the oven for 20-25 minutes, until the potatoes are toasted and the feta cheese acquires a beautiful colour. You can put the oven on the grill for the last few minutes if it doesn’t have a nice surface.
8 Mix yogurt with garlic and leave it in the refrigerator.
9 Take the mold out of the oven and sprinkle honey on it.
Serve the vegetarian dish as is or with some protein on the side. This goes well with chicken, lamb, beef or pork.
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