Sumac and grape baked feta

• small red onion↗1

  halved and thinly sliced

• red wine vinegar2 tbsp
• golden fine sugar↗1 tsp
• red grapes350 g

  left on the vine in small clusters

• olive oil↗2 tbsp
• sumac↗2 tsp
• dill↗½ small pack

  chopped

• feta g
• bread or sesame flatbreads↗

  for serving (optional)

Step-by-step instructions

1. 1

   Place the red onion in a bowl, add the vinegar, sugar and a pinch of salt. Massage with fingers for about 1 minute – the onion will slightly pickle. Preheat the oven to 200 °C (180 °C with convection, gas 6).

2. 2

   Line a baking dish with a sheet of parchment paper. Add the grapes, drizzle with 1 tbsp olive oil, 1 tsp sumac, most of the dill and a bit of spices, then toss to coat everything. Arrange the feta blocks among the grapes, sprinkle with the onion, remaining vinegar, and the rest of the oil and sumac. You may now refrigerate for up to 24 hours or bake immediately.

3. 3

   Bake for 30–35 minutes until the feta is browned and the grapes become juicy. Sprinkle with the remaining dill and serve in the center of the table with bread for scooping the cheese, grapes, and juices.