• 200g Greek feta, drained
  • 1 red chilli, washed, deseeded and chopped
  • 14g fresh flat-leaf British parsley, washed and chopped
  • 2½ tbsp olive oil
  • 240g sunblushed tomatoes, drained, reserving the oil
  • 1 x 400g stonebaked ciabatta
  • 350g asparagus spears


  1. 1

    Put the block of feta on a square of foil. Top with half the chilli and parsley, then drizzle with ½ tbsp olive oil. Seal the parcel and place directly on a hot barbecue or griddle pan for 10-15 minutes.

  2. 2

    Meanwhile, finely chop half the tomatoes and mix with the remaining chopped chilli and parsley and 2 tbsp of oil. Set aside.

  3. 3

    About 5 minutes before the feta is ready, slice the ciabatta in half horizontally and grill on a hot barbecue or griddle pan cut-side down for 1-2 minutes. Grill the asparagus alongside the bread, turning frequently to prevent burning.

  4. 4

    Slice each grilled ciabatta half into four. Serve topped with the asparagus and warm chilli feta with the remaining tomatoes on the side.

Nutritional Details

Each serving provides
  • Energy 2516kj 601kcal 30%
  • Fat 40.5g 58%
  • Saturates 13.0g 65%
  • Sugars 7.2g 8%
  • Salt 3.4g 57%

% of the Reference Intakes

Typical values per 100g: Energy 996kj/238kcal

Each serving provides

14.7g carbohydrate 1.3g fibre 8.1g protein

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