This is a great starter recipe for a dinner party - it’s tangy, creamy smoky and a bit crunchy. Serve over toasted garlicky bread.
100ml Tongue in Peat
1 block feta (200g)
1 garlic clove finely minced
75g drained canned chickpeas (approx. ½ can)
1.5 Tbsp. extra virgin olive oil
½ Tsp. harissa paste (or more to taste- optional)
½ Tbsp. chopped flat leaf parsley (you can also use a combination of mint, parsley, chive or coriander)
More herbs to garnish, sliced fresh bread, olive oil and a garlic clove halved
Preheat oven to 200C. Slice the feta into planks and place in a small baking tray just big enough to fit it.
Sprinkle the garlic over, the chickpeas, pour the Tongue in Peat over then the olive oil and dot with the harissa. Sprinkle the parsley over the top. Bake in the oven for 20-25 minutes until golden and bubbly.
In the meantime, rub half a garlic clove over slices of fresh bread then brush them evenly on both sides with olive oil. In a cast iron pan on medium high cook the bread on each side until golden brown.
Take the feta out of the oven, serve immediately spreading over crusty bread and garnishing with more herbs.