We don’t know about you but this recipe by Lily (@lilylykkes) definitely looks like summer on a plate. If you’re looking for a quick no fuss side to any dish, this one’s for you.
This recipe is definitely one to try with Lily’s Greens & New Potatoes with Lean Salami. A fresh summer dinner in 30 mins, sorted.
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Prep time: 10 mins
Cook time: 30 mins
100g Venison slices
1tbsp olive oil
1 lemon, juice squeezed
1tbsp balsamic vinegar
3tbsp natural yoghurt
Sprinkle of salt and pepper
Add tomatoes to an oven-proof dish along with olive oil, lemon juice, balsamic vinegar, salt and pepper. Cook in a pre-heated oven at 180c until soft (approx 10 minutes).
Make the whipped feta by adding half a pack of feta, 3 tablespoons of natural yoghurt and a squeeze of lemon to a big bowl and whisk until slightly smooth.
Once the tomatoes are soft, put them under the grill at a high temperature for 5 - 8 minutes for a charred effect.
To serve, spread the whipped feta on a plate and top with the roasted tomatoes, including the oil and finish with pieces of Venison slices for a perfect salty touch