Feta baked in the oven? Absolutely! Feta tastes wonderfully baked and can be combined in many ways with seasonal vegetables. For this autumn-inspired version, we use pumpkin, onion and rosemary. Our Mediterranean Mix and roasted cashews add extra flavour and crunch to finish.
| Preparation time | 1 hour 15 minutes |
| Difficulty | Easy |
| Servings | 2 |
Ingredients:
- 600 g Hokkaido pumpkin
- 1 small red onion
- 3 sprigs of rosemary
- 3 tbsp MANI Bläuel “Der Familienheld” extra virgin olive oil
- 1 pack MANI Bläuel Organic Feta PDO*
- Salt and pepper
- 1–2 tbsp MANI Bläuel Mediterranean Mix
- 1 handful of roasted cashews, roughly chopped
*Available at well-stocked organic food stores
Preparation:
- Preheat the oven to 180°C (top and bottom heat).
- Cut the pumpkin into approximately 1.5 cm cubes and the onion into wedges.
- Place the pumpkin and onion in a baking dish, season with salt and pepper, add 2 tbsp of olive oil and mix well. Bake for 20 minutes.
- Remove the dish from the oven, add the rosemary and briefly mix everything together.
- Place the feta in the centre among the vegetables and drizzle with 1 tbsp of olive oil.
- Bake for another 30–35 minutes, until the pumpkin and feta are tender.
- Top with the Mediterranean Mix and roasted cashews and enjoy warm.
