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Picture of Baked feta with peas, chilli & preserved lemon
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1200 kcal 60 %
  • Fat 95 g 147 %
  • Saturated 39 g 195 %
  • Carbs 48 g 16 %
  • Fiber 13 g 53 %
  • Protein 46 g 92 %
  • Cholesterol 223 mg 74 %
  • Sodium 2867 mg 119 %
  • Calcium 1326 mg 133 %
  • Magnesium 123 mg 29 %
  • Potassium 879 mg 19 %
  • Iron 6 mg 35 %
  • Zinc 9 mg 85 %
  • Phosphorus 1049 mg 150 %
  • Vitamin A 410 µg 46 %
  • Vitamin C 193 mg 214 %
  • Thiamin (B1) 1 mg 73 %
  • Riboflavin (B2) 2 mg 184 %
  • Niacin (B3) 6 mg 40 %
  • Vitamin B6 2 mg 127 %
  • Folate equivalent (total) 211 µg 53 %
  • Vitamin B12 4 µg 176 %
  • Vitamin D 1 µg 7 %
  • Vitamin E 7 mg 47 %
  • Vitamin K 72 µg 60 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Baked feta with peas, chilli & preserved lemon

Ingredients

  • 250g block of feta
  • 3 tbsp extra virgin olive oil, plus a drizzle to serve
  • 1 red chilli, finely chopped
  • 1 preserved lemon, deseeded and finely chopped
  • 150g fresh, podded peas
  • small handful of mint leaves, finely chopped, plus extra leaves to serve
  • ½ lemon, juiced and zested
  • crusty bread, to serve

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