Preparation
Step: 1/7
Wash the cherry tomatoes and cut into eighths. Peel and finely chop the garlic.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000561/000561_step_1_M.jpg)
Step: 2/7
Juice the lemon halves. Cut the olives into slices.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000561/000561_step_2_M.jpg)
Step: 3/7
Wash the rosemary, shake dry and chop the leaves.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000561/000561_step_3_M.jpg)
Step: 4/7
Drain the capers and mix with the garlic, olives, lemon juice, rosemary, harissa and olive oil. Add 1 tbsp chopped onion.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000561/000561_step_4_M.jpg)
Step: 5/7
Mix with the tomatoes and season with salt and pepper.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000561/000561_step_5_M.jpg)
Step: 6/7
Halve the feta cheese and place each piece in the middle of a large sheet of foil (approx. 30 x 30cm). Spread the tomato-caper mixture over the cheese.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000561/000561_step_6_M.jpg)
Step: 7/7
Fold the foil into packets and place in a casserole dish. Bake in a preheated oven at 180°C (160°C fan, gas 4) for 15 minutes. Place the packets on plates, open carefully and serve hot.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000561/000561_step_7_M.jpg)