Preheat the oven grill to high. Place the tomatoes, cut-side up, on a non-stick baking tray and grill for 1 minute.
Add the feta to the tray and sprinkle evenly with the dried herbs. Drizzle over the olive oil and season to taste with freshly ground black pepper. Grill for 4 minutes or until light golden. Remove from the grill and sprinkle with the lemon zest and oregano.
Divide the toast among serving plates and top with the feta and tomato. Serve warm with lemon wedges.
Tip: If you want to reduce the salt content of the feta, cut it into cubes and place in a bowl of water for 30 minutes to steep. Drain before use.
Nutrition facts per serve
Makes 4 serves
Note: If food units vary from the book, be guided by the following food units.
|Meat & Protein||0|
|Bread & Cereals||2|
|Healthy Fats & Oils||1|
|Total fat||42.8 g|
|- Saturated fat||24.8 g|
|Total carbohydrates||31.9 g|
|- Total sugars||6.4 g|