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  • Vegetarian

Rosemary focaccia topped with honey grilled feta served with roasted ratatouille


2 rosemary focaccia, split and griddled cut side down

For the ratatouille
1 tbsp olive oil
1 aubergine cut into chunks
1 courgette cut into chunks
2 red onions peeled and cut into 8 wedges
5 mini peppers halved and deseeded
100g of baby tomatoes, halved

To the ratatouille dressing
3 tbsp olive oil
1 tbsp sherry vinegar
200ml good quality tomato passata
Pinch of sugar
1 clove smoked garlic crushed

For the honey grilled feta
200g block feta
1 tbsp honey
½ tbsp olive oil
Few sprigs of thyme


Preheat the oven to 180ºC.

For the ratatouille, simply place all the vegetables except the tomatoes in a roasting tin with a good amount of salt, pepper and the oil. Place in the oven for 35 minutes or until starting to caramelise.

Add the tomatoes and place back in the oven for 5 minutes.

For the dressing, put all the ingredients into a bowl and mix together to combine. Season to taste.

Preheat the grill.

To prepare the feta, mix the honey and oil together in a bowl. Dry the feta on paper towel and then place in a small frying pan or roasting dish. Drizzle the honey mixture over the top, sprinkle with thyme and season with black pepper.

Place the feta under the grill and cook for 7-8 minutes or until really golden.

To serve, mix the roasted ratatouille with the dressing. Evenly divide the ratatouille between the griddled bread halves and drizzle with any dressing left in the bowl. Break the feta into four and serve on top of each bread.

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