Honey-baked feta with quick-pickled rhubarb on toast

by Angela Clutton

A perfect combination of salty and sweet, ideal for lunch or in a sharing feast

Salty feta becomes even more of a flavour sensation when baked with honey. Their sweetness and saltiness are joyous together—so good when spread on toast, and then finished with a few slices of quick-pickled rhubarb for a hit of intensity. Superb for lunch or as part of a sharing feast of dishes, maybe with a few leaves on the side.


1 rhubarb stalk
60ml red wine vinegar
40g light brown sugar
1 tsp fine salt
¼ tsp black peppercorns
¼ tsp yellow mustard seeds
¼ tsp ground cinnamon
200g block of feta
1½ tbsp honey
1 tbsp olive oil
2 sprigs of thyme
4 slices sourdough
1 tsp sumac


Slice the rhubarb thinly on the diagonal and put into a bowl. Put the vinegar, sugar, salt, peppercorns, mustard seeds and ground cinnamon in saucepan with 60ml water. Heat gently just until the sugar and salt have dissolved. Pour everything over the rhubarb and set aside while you get on with the rest of the dish.

Preheat the oven to 200C. Cut a large piece of kitchen foil and then sit on top of that a piece of baking paper the same size. Place the block of feta on the paper, drizzle over the honey and the olive oil and place the thyme sprigs on top. Wrap up the foil / paper to form a parcel. Bake for 15 mins, then remove from the oven and turn the grill on. Unwrap the feta and grill for 3-5 mins until golden.

Toast the sourdough. Spread the baked feta on the toast, spoon over some of the honey baking juices, top with slices of quick-pickled rhubarb, sprinkle over a little sumac and serve.

Recipe: Angela Clutton