With many new plant-based cheese alternatives finally hitting the supermarket shelves, isn’t it time to revisit the old traditional recipes in diary free goodness, then try the sweet sun-ripened tomatoes with coconut feta cheese, black kalamata olives and fresh basil stack. Rarely, if ever, is there anything more delicious than this time-honoured combination of flavours!    

INGREDIENTS – Serves 4

1kg washed tomatoes

200g of Bio Life Coconut Feta

20 Kalamata olives

¼ bunch of fresh basil

2 tablespoons of olive oil

Black pepper to taste

Salt to taste

Method

1 – remove the core on top of tomatoes with a small knife

2 – Slice tomatoes and stack them attractively into a mound  

3 – Crumble the feta over the tomatoes, sprinkle with olive oil, then place olives and basil springs on top. Season to taste with black pepper and salt