Step 1Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Wash the cherry tomatoes and remove the green parts.
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Step 1Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Wash the cherry tomatoes and remove the green parts.
Step 2Place the block of feta (excluding any juices) and the tomatoes into a baking dish or a casserole dish just large enough to fit all the tomatoes together snugly. Drizzle the olive oil all over the tomatoes and the feta.
Step 3After 30 minutes, remove from the oven and add minced garlic. Place back in the oven and increase the temperature to 220 °C/ 430 °F (fan assisted), or 240 °C/ 465 °F (conventional) and bake for 5 to 10 more minutes until the feta and tomatoes have browned.
Step 4Remove from the oven and place on a cooling rack.
Step 5Use a fork to pierce through the tomatoes that didn't pop. Add pesto and kalamata olives and then stir until well combined.
Step 6Add drained and rinsed palmini noodles and toss through to combine. Instead of the palmini, you can use spaghetti squash, zucchini noodles or shirataki noodles.
Step 7Taste and season with salt and pepper if needed (I didn't need any). Scatter some fresh basil leaves on top.
Step 8Optionally, mix in some cooked or grilled closed chicken, canned tuna, salmon or sardines. You can serve this dish with more olives and grated parmesan cheese or pecorino Romano on top. To store, place in a sealed container and refrigerate for up to 3 days.