- 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
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.
Meanwhile, finely chop half the tomatoes and mix with the remaining chopped chilli and parsley and 2 tbsp of oil. Set aside.
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.
Slice each grilled ciabatta half into four. Serve topped with the asparagus and warm chilli feta with the remaining tomatoes on the side.