John Myers
Ingredients for 2 servings:
- 3 chicory
- 200 g shepherd’s cheese
- ½ pomegranate
- 4 tbsp olive oil
- 3 tbsp honey
- e.g. salt and pepper
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes
Wash the chicory, removing any outer leaves. Brush a baking dish with olive oil. Halve the chicory and arrange it in the baking dish. Cut the feta cheese lengthwise into about 6 strips and arrange them between the chicory halves. Cut a pomegranate along its equator so that the two halves can be twisted apart. Place one half flat-side down in your hand and hit the skin with a large spoon or the back of a heavy knife to release the seeds. Scatter the seeds over the chicory and feta cheese. Drizzle a little olive oil and honey over everything. Season with salt and pepper to taste. Bake in the baking dish in the oven at approx. 180°C (top/bottom heat) for about 45-60 minutes.
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