Feta with baked chili and cherry tomatoes

Preheat the oven to 190°C (375°F).

Cut the tomatoes in half and arrange them on a baking sheet in a single layer, not too tightly packed.

Drizzle 3 tbsp of olive oil over the tomatoes, gently toss a few times to ensure the tomatoes are well-coated with oil. Leave them cut side up.

Crush the chili flakes and fennel seeds in a mortar and pestle, and season the tomatoes.

Mix honey with the remaining oil and drizzle over the tomatoes.

Bake the tomatoes for 30-40 minutes.

Mix yogurt, feta, and garlic, and season to taste.

Place the yogurt on a serving plate and top with the roasted tomatoes. Sprinkle with herbs and pumpkin seeds.

Recipe and photos were made for Striped Apron magazine, Summer 2023.