Sticky baked feta with radicchio
Prep 10 min
Cook 30 min
4 fig leaves or vine leaves (optional)
1 × 200g block feta, drained
4 tbsp clear honey
1 tbsp pomegranate molasses
1 tbsp pink peppercorns, bashed
250g grapes, on the stalk, separated into neat clusters
3 fresh figs, quartered
3 tbsp balsamic vinegar
1 head radicchio
1 handful wet or dried walnuts in their shells, cracked
Heat the oven to 200C/390F/gas 6. Line a small baking dish a little larger than the block of feta with the fig or vine leaves, if you have some, or baking paper if not.
Put the feta on top and drizzle with a tablespoon of honey and the pomegranate molasses. Bake for 20-30 minutes, until golden and sticky. Remove from the oven and scatter with the pink peppercorns.
Meanwhile, line an oven tray with baking paper, spread out the grapes and figs on it and drizzle with the remaining honey and the balsamic vinegar. Bake for 20-30 minutes, until the skins crinkle and the colour deepens.
In the meantime, trim the base off the radicchio, then carefully separate the leaves and put them in a bowl of iced water.
Put the baked feta on a serving plate in its wrapping, with the roast grapes and figs and the walnuts. Serve with the radicchio leaves, patted dry. To eat, scoop some of the feta into a radicchio cup and top with a piece of fig, some walnuts and a few roast grapes.