This recipe is super-easy – it’s lovely to spread on bruschetta, or to add to a frittate recipe, or delicious on it’s own with some roasted chicken & salad… and will also last in the fridge for a week or so, in a jar just covered with a thin film of olive oil.
Excuse me do you have the thyme please?
Fresh from the garden: thyme, lemon thyme, garlic, lemon
Recipe source: Melissa
Equipment:
|
Ingredients:
|
What to do:
- Unwrap the feta & cut into 1cm cubes.
- Wash and wipe the lemon dry. Using a peeler or a small sharp knife, carefully cut thin strips of yellow flesh from the lemon and add to the feta.
- Wash the thyme, spin it dry and then strip the leaves from the stalks. Add the leaves to the feta,
- Peel and chop the garlic into thin slivers and add those to the feta, with a grind or two of the black pepper.
- Measure the olive oil and then pour it over the feta. Carefully fold the ingredients together without mashing the cheese, then spoon into serving bowls. Leave for a few minutes for the flavours to marry – or if using later, pop in to a clean and dry jar and cover with the lid.
- Note: the olive oil may solidify and go cloudy if kept in the fridge, so let the jar come to room temperature for 30 minutes or so before you need it!
Notes: What animals’ milk makes feta cheese? What’s the difference between Danish & Greek styles of feta?
The Bondi Cook 