Ingredients

• 500-800g rumptail

• 1 1/2 cups de-pitted olives

• 1/3-1/2 cup kalamata olive tapenade or pesto of choice

• Grilled peppers or red peppers preserved in water or oil

• 1/2 cups Sun-dried tomatoes in oil

• 1-2 lemon zest

• 1-2 cups plain Greek-style feta

• 1-2 tsp dried Oregano to season

• 1-2 tsp Fresh garlic or garlic salt to season

• Salt and pepper to taste

• Fresh thyme to serve

• Squeeze a lemon before serving

• Olive oil or melted butter

Method

1. Preheat oven to 175 degrees Celsius.

2. Lay out the rumptail, slice open in the middle, smear the rumptail with the tapenade, lay on the olives, peppers, sun-dried tomatoes, lemon zest, dollop on the garlic, crumble in the feta, season with the oregano, salt, pepper, and a squeeze of lemon.

3. Close the rumptail with some twine and place the rumptail on the BBQ or in a roasting tray, brush with oil, and more seasoning on top, and bake for 40-60 minutes, grill according to desired doneness.

4. Slice and enjoy!