Marinated Feta
Serves 4–6
200g/7oz feta cheese
finely grated zest of ½ lemon
2 garlic cloves, peeled and crushed
1 dried red chilli, crushed
coarsely ground black pepper
1 tablespoon dried mint, crumbled
100–200ml/3½–7fl oz/¼–½ cup extra virgin olive oil
Feta is a wonderfully versatile cheese, taking as it does to being served plain in a salad or as in this recipe, where it is marinated and left to absorb the flavours before use. Feta is traditionally used in Greek salads where it is mixed with cucumber and tomatoes, but it is also excellent crumbled into couscous, quinoa and rice salads, and sprinkled over baked squash or ratatouille. The amount of oil needed will depend on the jar you use and how tightly you pack the cheese.
Cut the feta into 1cm/½in cubes and place in a suitably sized sterilized jar. Mix the dry marinade ingredients together and add them to the cheese. Now pour in enough oil to cover. Screw on the lid and invert the jar gently a couple of times. Place in a cold larder or a fridge for a week before using. This cheese keeps for up to a month.
