Warm feta with vegetables and pecans
Preheat the oven to 400 °F (200 °C).
Slice the feta in two, place the slices in an ovenproof pan and bake 10 minutes in the oven or until the feta starts to color slightly on the corners.
Chop the broccoli into florets, the spring onions into thin rings and the bell pepper into cubes. Sauté the vegetables in the olive oil. Add your favorite olives; it doesn’t matter if they’re green or black, as long as they taste good. Season with salt and black pepper.
Coarsely chop the nuts.
Place a slice of feta on each plate and arrange the vegetables next to the cheese. Garnish with the nuts.
“I love making this dish: tasty, surprising and simple. Feel free to experiment with other keto-friendly vegetables.”
- 7 oz (200 g) feta cheese
- 1 head of broccoli (14 oz/400 g)
- 2 spring onions
- 1⁄4 red bell pepper (2½ oz/70 g)
- 1 oz (30 g) pecans
- 2 oz (60 g) olives (your favorite olives)
- 1½ oz (40 g) olive oil
Ready in 25 minutes
Per serving: 23g P (15%) / 56g F (81%) / 7g net CHO (4%)