Cherries are not just for dessert. Roasted until warm and juicy, they pair beautifully with tangy creamed feta, fresh mint, and toasted walnuts for a bright summer dish that works as a starter, side, or light lunch.
Serves 4
Ingredients
- 2 cups BC cherries, pitted
- 1 tablespoon BC honey
- 1 tablespoon red wine vinegar
- 200 g feta cheese
- 2 tablespoons plain yogurt
- 2 tablespoons fresh mint, chopped
- 1/3 cup toasted walnuts
- Freshly ground black pepper
Method
- Heat the oven to 400°F (200°C).Toss the cherries with the honey and vinegar and roast for 12–15 minutes untilsoftened but still holding their shape.
- Meanwhile, whip the feta andyogurt together until smooth and creamy. Spread the whipped feta onto a servingplate.
- Spoon over the warm roastedcherries and their juices. Finish with mint, toasted walnuts and a few grindsof black pepper.
- Serve with grilled bread as astarter, side dish or light lunch.
