Recipes › Tomato (Beefsteak) › Pan-Griddled Beefsteak Tomatoes with Whipped Feta, Dukkah and Honey
Pan-Griddled Beefsteak Tomatoes with Whipped Feta, Dukkah and Honey
Thick slices of beefsteak tomato are charred on a screaming-hot griddle until caramelised and smoky, then laid over cool, whipped feta and showered with crunchy dukkah and a drizzle of honey. This is a dish that showcases what a peak-season beefsteak tomato can do with minimal interference — the contrast of hot, jammy tomato against cold, salty cheese is one of summer's best combinations. It works equally well as a generous starter, a vegetarian main with flatbread, or an impressive side to grilled lamb.
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Ingredients
- 900 g beefsteak tomatoes, sliced 1.5cm thick
- 200 g feta cheese, crumbled
- 80 g full-fat cream cheese
- 3 tbsp extra-virgin olive oil
- ½ lemon, juiced
- 40 g ready-made dukkahor make your own: blitz 30g toasted hazelnuts with 1 tbsp sesame seeds, 1 tsp cumin, 1 tsp coriander and a pinch of salt
- 1½ tbsp runny honey
- 1 tsp flaky sea salt
- 1 pinch black pepper, freshly ground
- 10 g fresh mint leaves, torn (optional)
Contains: milk, cereals gluten.
Method
- Make the whipped feta first so it is ready when the tomatoes come off the heat. Put the crumbled feta, cream cheese, lemon juice and 1 tablespoon of the olive oil into a small food processor. Blitz for about 90 seconds, scraping down the sides halfway through, until completely smooth and creamy. Taste — it should be salty, tangy and rich. Transfer to the fridge until needed.About 3 min
- Pat the tomato slices dry with kitchen paper — this is important for getting a good char rather than steaming. Brush both sides of each slice lightly with the remaining 2 tablespoons of olive oil and season with a little of the flaky salt and black pepper.About 2 min
- Place a cast-iron griddle pan over the highest heat you have and leave it for at least 2 minutes until it is smoking hot. Lay the tomato slices in the pan in a single layer — work in two batches if needed. Press them down lightly with a spatula and cook without moving for 2–3 minutes until deep char lines appear and the underside is caramelised.About 3 min
- Carefully flip each slice using a wide spatula — they will be very soft and jammy at this point. Cook the second side for 1–2 minutes until the tomato is heated through and slightly collapsed but still holding its shape. Transfer to a plate and repeat with any remaining slices.About 3 min
- Spoon the cold whipped feta generously over a large serving platter, spreading it out in a thick, swooping layer. Lay the hot griddled tomato slices over the top, overlapping slightly.
- Scatter the dukkah evenly over the tomatoes, drizzle over the honey, and finish with the remaining flaky sea salt. Scatter over the torn mint if using. Serve immediately while the tomatoes are still hot against the cold feta.
Tips
- The griddle pan must be properly smoking before the tomatoes go in. A pan that is not hot enough will stew the tomatoes in their own juice rather than charring them — you will lose both the texture and the flavour.
- Make the whipped feta up to 24 hours ahead and keep it covered in the fridge. It actually improves overnight as the flavours settle.
- Beefsteak tomatoes have a lot of water in them — patting them dry before griddling makes a real difference to the final result. Do not skip this step.
Ring the changes
- For a vegan version, replace the whipped feta with 200g of drained silken tofu blended with 2 tbsp white miso, 2 tbsp olive oil and 1 tbsp lemon juice, and swap the honey for maple syrup.
- Spread the whipped feta on toasted sourdough and serve the griddled tomatoes on top for a substantial open sandwich.
Keeping it
The whipped feta keeps in an airtight container in the fridge for up to 3 days. The griddled tomatoes are best eaten immediately and do not store well — they become waterlogged. Assemble the dish just before serving.
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