Roasted Isle of Wight Tomatoes with Whipped Feta

• 300g feta
• 150g thick Greek yogurt
• 1 lemon zested
• Olive oil
• 8 sprigs oregano, leaves removed
• 800g mixed Isle of Wight cherry tomatoes
• 8 garlic cloves
• Salt and pepper

Preheat the oven to 200°c.

Soak the feta in a small bowl of cold water for 15 minutes then drain and add to a food processor along with the Greek yogurt, lemon zest, a drizzle of olive oil and the oregano leaves.

Blitz in the food processor until the mixture is fully combined and smooth. Set aside in the fridge to keep cool.

Place the tomatoes and garlic cloves on a baking tray and drizzle with olive oil and seasoning. Place in the oven to roast for 15-20 minutes until just starting to colour.

Serve the whipped feta on a serving plate, topped with the roasted tomatoes and garlic.

Enjoy with crusty bread or a green salad.