- Pre-heat the oven to 180c fan. Pop the feta into the centre of a baking dish and add the tomatoes. Drizzle over the olive oil and add the dried oregano and plenty of salt and pepper. Toss the tomatoes int the oil and bake for 30-35 minutes or until the tomatoes are bursting and a little golden.
- Pop the feta, half the tomatoes – make sure you drain off the juice before adding to the blender – yogurt, garlic and a little pinch of salt into a blender and blitz until smooth.
- Swirl the feta onto a serving plate and top with the remaining tomatoes. Spoon over a little of the juices and add a pinch of Turkish pepper flakes if using. Drizzle over a tiny bit of oil and dive on in.
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500g cherry tomatoes
2 tbsp olive oil, plus extra for drizzling
1 tsp dried oregano
50g full fat yogurt
A clove of garlic
½ tsp Turkish pepper flakes (optional)
Salt and pepper