Broccoli gratin with feta cheese

Ingredients for 4 servings:

• 500 g broccoli, fresh or frozen
• 250 g cherry tomatoes
• 2 tbsp ajvar
• 1 tbsp Tomato paste (or ketchup)
• 150 g sheep’s cheese
• 50 ml milk
• salt and pepper
• Rosemary, chopped
• Fat, for the shape

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook the broccoli in salted water until almost al dente (for fresh vegetables, make a cross-shaped cut in the stem first). Drain and divide into small florets. Grease a shallow baking dish. Mix together the ajvar, tomato paste, or ketchup, stir in the finely diced broccoli stem (only used with fresh broccoli), and spread into the dish. Wash and trim the cherry tomatoes, halving if necessary. Alternate the broccoli florets and tomatoes in the dish. Season lightly with salt and pepper and sprinkle with rosemary. Mix the feta cheese with milk until creamy, then spoon dollops over the vegetables. Bake in a preheated oven at 200°C for about 20 minutes. Serve with flatbread for a light summer meal. Also delicious with lamb chops or grilled salmon.