John Myers
Ingredients for 2 servings:
- 500 g broccoli
- 250 g cherry tomatoes
- 2 tbsp ajvar
- 1 tbsp tomato paste or 1 kl. can pizza tomatoes
- 150 g sheep’s cheese
- 50 ml milk
- salt and pepper
- Rosemary, chopped
- Fat for the mold
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
Cut the broccoli into small florets and cook in salted water until just al dente. Mix the ajvar with the tomato paste or canned tomatoes, finely dice the broccoli stalks, and mix in. Spread everything into the dish. Wash and halve the tomatoes. Alternate the broccoli florets and tomatoes in the dish. Lightly season with salt and pepper and sprinkle with rosemary. Mix the feta cheese with the milk until creamy, then dollop over the vegetables. Bake in a preheated oven at 200°C (top/bottom heat) for about 20 minutes. Serve with flatbread for a light summer meal. Also delicious with lamb chops or grilled salmon.
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