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Easy to put together, great on pita or slices of baguette, or even use in a salad. Use a creamy sheep or goat’s milk feta for the best flavour, also it spreads more readily. The cheese will keep up to 5 days in the fridge. I like to serve this in the summer, but any time is the right time!
1 tsp. each whole fennel seeds & coriander seeds, toasted
2/3 cup EVO
1 Tbsp. chopped fresh rosemary or thyme
1 tsp. lemon rind
1 Tbsp. lemon juice
½ tsp. red pepper flakes or to taste
3 cups of feta cut into ½” cubes (approx. 400 grams)
In a small dry skillet, toast fennel & coriander seeds over medium heat, swirling the pan, until fragrant, about 3 minutes; transfer to a large glass jar or bowl.
Add the oil, rosemary, lemon rind, lemon juice & red pepper flakes; seal with a lid & shake to combine.
Add the cheese; cover with a lid. Gently turn jar over once or twice to combine. Refrigerate for 12 hours, turning jar over occasionally.
Let come to room temperature before serving.