BBQ Feta Saganaki

Here’s a little souvenir worth bringing home from your next Greek holiday: a traditional handmade clay baking dish (pilino). You’ll find beautiful ones in many places around Greece, often handmade by local potters - like the one I use today - and once you have one, you’ll wonder how you ever cooked without it. Here's a bigger one oven dish beautifully decorated with Olive branches.

One of my favourite things to make in it is this ridiculously easy BBQ feta saganaki...

Wrap the outside of the pilino in aluminum foil to protect it from the BBQ, then nestle in a thick slice of feta. Drizzle it generously with good olive oil, add plenty of black pepper, juicy cherry tomatoes, sliced peppers, oregano and a generous pinch of Tex-Mex spices — or any spicy seasoning you love.

Pop the lid on and let the BBQ do its magic for around 15 minutes, until the feta is soft and creamy, the tomatoes are bursting and the peppers are tender with a little smoky char.

And then comes the best part: take it straight to the table, tear off some crusty bread and scoop up that molten, spicy, salty, olive-oil-soaked goodness.

A little taste of Greece, with a smoky BBQ twist.