Prep time 10mins
Cooking time 20mins
Skill easy
Serves 4-6
Ingredients
1kg kamokamo (approx)
1 red onion, cut into thin wedges
30ml olive oil
1 tsp salt
Freshly ground black pepper
½ tsp dried oregano
200g cherry or small tomatoes
1 lemon, juice
12 fresh mint leaves, roughly chopped
50g feta cheese
Extra virgin olive oil to finish
Method
Preheat the oven 210°C (190°C fan-forced).
Prepare the kamokamo by cutting it in half lengthways and scooping out and discarding the seeds.
Trim off the ends and cut the kamokamo into large chunks, add to a bowl along with the onion, oil, oregano, seasoning and tomatoes. Toss together and spread on to a baking tray.
Bake for about 20 minutes or until the kamokamo is tender and has coloured up.
Remove from the oven, squeeze over some lemon, crumble the feta cheese and scatter over the freshly chopped mint. Enjoy.
