Make Your Own Marinated Feta

The sun is shining, the skies are blue - and very quiet I must add, as Britain struggles with the fallout from the Icelandic volcano this week. I'm in a summery mood and have been able to get out into the garden after the looooong winter.



I used to be able to buy marinated feta with sun-dried tomatoes, olives and chillies, but haven't seen it on the shelves recently. No matter, this recipe is easy and tastes just as good, if not better. One of the best things you can do with the feta is to stuff it into red peppers and bake them, serve with crusty bread - delish!


Cut the feta into cubes, add oregano, coriander and black pepper


Use a sterilised jar and cover with the oil

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.



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