Packed with a flavour hit, this recipe is great for a warm lunch or light dinner. Use fresh cherry tomatoes on the vine (fresh from your garden if possible) to make small balls of juicy explosions. The creaminess of the almond crumble is a great accompaniment to the acidity punch of the tomatoes.


  • 200g New Pastures Almond Crumble, cut into thick slices
  • 2 tbsp olive oil
  • 1 punnet of cherry tomatoes
  • ¼ cup (50 g) Kalamata olives
  • 2 cloves of garlic, smashed
  • 1 tbsp lemon juice
  • 1 tsp dried oregano
  • Flat bread to serve

Preheat the grill to high.

Place the feta slices in an approx.  23 cm, lightly oiled cast iron frypan and drizzle them with a little olive oil. Place the fry pan directly under the grill and cook for 4 minutes or until the cheese is starting to turn golden on the edges. Remove the pan from the grill and very gently flip the cheese slices.

Add the tomatoes, olives, garlic, lemon juice and oregano to the pan and drizzle the remaining olive oil over everything. Return the pan under the grill and cook for another 4 minutes.

Serve at once with warm flat breads.

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