Place a 200g piece of feta on a sheet of tinfoil large enough to wrap the cheese. Brush 1 tbsp of liquid honey over the surface, then sprinkle with 1 tsp of chopped thyme leaves. Grind a little black pepper over, then bring the edges of the foil together and scrunch them loosely together to form a packet.
Bake in the preheated oven at 200C/gas mark 6 for 20 minutes, until soft.
Using a very sharp knife, peel 2 blood orangesmaking sure to remove all of the white pith. Cut each orange into about 6 thin slices, saving as much juice as possible.
Squeeze a third orange into a bowl and stir in 30ml of olive oil1 tbsp of white wine vinegara little salt and some black peppercoarsely ground.
Wash about 100g of young spinach leaves and 50g of pea shoots or watercress and dry the leaves in a salad spinner, then toss with the orange slices and their dressing.
Divide the spinach and orange slices between 2 plates, then spoon over some of the orange and olive oil dressing. Cut the warm feta in half, and place 1 piece on each plate. Serves 2
You can always grill the feta if you wish. Place the cheese, thyme and honey on a piece of foil and cook under a preheated overhead grill until the surface starts to brown.
Rosemary, chopped finely, or garlic, mashed to a paste with a little olive oil, are good here, too. Or perhaps a few dried chilli flakes mixed together with the honey before you drizzle over the feta.
I sometimes slide the cooked feta on to slices of toasted baguette or ciabatta, and nestle them among the spinach leaves and pea shoots.
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