Clevedon Buffalo Co’s Baked sesame crusted buffalo feta, honey, roasted plums and rocket

Photo credit Lottie Hedley.

Serves 4

A crisp sesame crumb, drizzled with honey makes Clevedon Buffalo Co’s buffalo feta shine! This unusual salad pairs it with roasted plums and fresh tomatoes making for a delicate starter. Try it with other seasonal stone fruit, or try it with fresh watermelon slices. In winter it’s delightful with slices of orange.

200g Clevedon Buffalo Co buffalo feta

¼ cup flour (use rice flour if gluten free)

1 egg, beaten

2 teaspoons chopped thyme leaves

½ cup mixed black and white sesame seeds

¼ cup panko crumbs (or use gluten free crumbs)

12-16 plums (depending on size, allow 2 per person)

2 teaspoons sugar (optional depending on sweetness of fruit)

runny honey for drizzling

100g rocket leaves

1 punnet cherry tomatoes, halved

juice ½ lemon

Preheat the oven 180°C.

Cut the buffalo feta in half and cut each piece again horizontally. Pat dry with paper towels. Put the flour and egg in separate bowls. Put the thyme, sesame and panko crumbs in another bowl. Dip each piece of feta in the flour, the egg and then the sesame mix. Put on a baking paper lined tray and put into the fridge for 30 minutes to set the crumb.

Cut the plums in half and remove the stones. Put into a baking dish, sprinkle with the sugar and bake for 20-30 minutes until just cooked through. Set aside to cool slightly.

Put the tray with feta in the oven and bake for 10-15 minutes until soft and just beginning to ooze. Remove from the oven and drizzle with the honey.

Dress the rocket leaves and tomatoes with the lemon juice and salt and pepper, and put onto plates.

Add the plums and some of their baking juices, then top with a piece of feta. Serve while still warm.

With thanks to Clevedon Buffalo Co for this recipe.