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| Difficulty: | easy |
| Preparation: | 15 min |
| Ready in: | 25 min |
Low-sugar
Vegetarian
Vitamin-rich
High-protien
1 serving contains
| Nutritional value | Amount | EU-RDA % |
|---|---|---|
| Kcal | 270 | 14% |
| Protein | 18 g | 36% |
| Fat | 11 g | 14% |
| Added Sugar | 5 g | 6% |
| Carbohydrates | 21 g | 8% |
| Roughage | 6 g | - |
| Saturates | 5 g | - |
Recipe Development: EAT SMARTER
Ingredients
For servings
| 7 ounces | roasted, peeled Bell pepper (from a jar) |
| 3 | Tomatoes (such as plum tomatoes) |
| 1 tablespoon | Olive oil |
| Salt | |
| Pepper | |
| 5 ounces | Feta cheese |
| 1 | small Lemons |
| 1 tablespoon | Honey |
| 2 teaspoons | Fennel seed |
| 2 tablespoons | Breadcrumbs |
Kitchen Utensils
2 Small baking dishes, 1 Small bowl, 1 Cutting board, 1 Large knife, 1 Tablespoon, 1 Teaspoon, 1 Brush, 1 Sieve
Directions
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1 Drain the bell peppers and cut into wide strips.
2 Trim tomatoes, rinse, cut in half and cut into slices.
3 Lightly coat 2 small oven-proof dishes with oil. Distribute bell peppers and tomatoes in dishes. Add salt and pepper.
4 Cut the feta cheese into slices or break into pieces and sprinkle on bell peppers and tomatoes.
5 Squeeze lemon. In a small bowl, mix honey, remaining olive oil, lemon juice and fennel seed. Pour over the cheese and season generously with pepper.
6 Sprinkle breadcrumbs over the top. Place the ramekins in the preheated oven and bake feta cheese at 200°C (fan oven 180°C, gas mark 3) (approximately 400°F/convection 350°F) until golden brown, about 10 minutes.
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