This recipe is adapted from Rebar: Modern Food Cookbook, a fantastic collection of recipes from the famous restaurant on Vancouver Island. I can’t recommend this book enough – I usually scour the internet for sure-fire recipes with 4-5 star reviews, but with books, I find each recipe can be very hit and miss. Almost everything I’ve made in here has been fabulous, and it was a while before I even noticed it was vegetarian.
The key is the lemon, rosemary, and feta. A twist on this recipe would be mint instead of rosemary, but I haven’t tried that yet. I rarely have fresh herbs on hand, especially in the winter, so I use 1 1/2 tsp of rosemary and 2 tsp of dried oregano and omit sprinkling the extra rosemary on top the recipe calls for at the end.