Marinated Feta Adapted from The Complete Vegetarian Cookbook 350g feta cheese 1 tablespoon dried oregano 1 teaspoon coriander seeds (I used ½t of ground coriander) 1 tablespoon cracked black pepper 125g sun-dried tomatoes in oil 4 small fresh red chillies (I will slice these in half next time) 3-4 sprigs fresh rosemary Olive oil Pat the feta dry with some paper towels and cut into 2cm cubes. Place in a bowl and sprinkle with the oregano, coriander seeds and black pepper. Drain the sun-dried tomatoes in a bowl and put the oil to one side. Arrange the feta, chillies, rosemary and sun-dried tomatoes in a 750ml sterilised jar. Cover with the saved tomato oil and top up with extra olive oil if needed. Seal and refrigerate for 1 week before using (it will keep for 6-8 weeks in the fridge). Serve at room temperature.
Subscribe to our email newsletter to get the latest posts delivered right to your email.