Baked tomatoes with feta & dukkah

Make your own dukkah spice mix to sprinkle over tomatoes and feta, or buy a ready-made version if you prefer. Serve with sesame flatbreads

  • Prep:5 mins
    Cook:25 mins
    plus 1 hr proving
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 857
  • fat 35g
  • saturates 9g
  • carbs 104g
  • sugars 0g
  • fibre 8g
  • protein 8g
  • salt 3.2g


  • 1kg mixture of medium and large ripe tomatoes
  • 1 tsp caster sugar (optional)
  • 4 tbsp extra virgin olive oil
  • 150g feta, crumbled
  • 4 tbsp dukkah (see below)
  • parsley and mint leaves, to serve
  • 500g strong white bread flour, plus extra for dusting
  • 1 tsp fast-action dried yeast
  • 1 tsp caster sugar
  • 1 tsp fine sea salt
  • 2 tbsp olive oil
  • 2 tbsp sesame seeds
  • 25g pistachios, shelled and roughly chopped
  • 25g hazelnuts, skinned and roughly chopped
  • 4 tsp sesame seeds
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp caraway seeds


To make this dish go further, add a head of broccoli or small head of cauliflower, cut into florets, at the same time as the tomatoes.


  1. First, make the dukkah, stir the ingredients together and set aside. For the flatbreads, stir the flour, yeast, sugar and salt together in a large bowl. Add 300ml lukewarm water and mix to form a soft, sticky dough. Tip the dough onto a lightly floured work surface and knead for 5 mins until the dough is smooth. Return the dough to the bowl, cover and leave in a warm place to prove until doubled in size, about 1 hr.

  2. Heat the oven to 220C/200C fan/gas 7. Tip the risen dough out onto a lightly floured work surface and divide into four pieces. Roll each piece into a ball, then roll out each ball into a rough oval, around 4mm thick. Carefully transfer the dough ovals to two large non-stick baking trays. Brush with the olive oil and sprinkle evenly with the sesame seeds. Bake for 15 mins until golden and firm to the touch. Transfer the baked flatbreads to a wire rack and leave to cool.

  3. Heat the oven to 220C/200C fan/gas 7. Cut the tomatoes in half through the equator and arrange in a large ovenproof dish, cut-side up. Season with a pinch of sea salt, some black pepper and the sugar, if needed. Drizzle with the oil and sprinkle over the feta and dukkah.

  4. Bake for 20-25 mins until the tomatoes are tender and juicy and the feta is golden, but not too dark. Leave to rest for 5 mins, then scatter over the fresh herbs. Serve warm with the flatbreads alongside.

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