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500 g feta
1/3 cup olive oil
1/4 cup chopped fresh mint
2 tbsp chopped fresh oregano, or 1 tsp dried leaf oregano
1 tsp whole black peppercorns
1/2 tsp hot-red-chili-flakes
1 cup kalamata or other black olives, pitted
sprinkling chopped mint, coriander or Italian parsley (optional)
Drain feta well, then cut into 1/2-inch (1-cm) cubes. Place in a large bowl. Pour olive oil into a measuring cup. Stir in mint, oregano, peppercorns and chili flakes. Drizzle oil over feta and stir. Cover and refrigerate at least overnight or up to 3 days. Stir occasionally.
To serve, turn cheese mixture into a shallow small platter or bowl. Scatter with olives, then additional fresh mint. Serve with crusty bread slices or pita wedges.
Calories 195, Protein 5.9g, Carbohydrates 2.8g, Fat 18.4g, Fibre 0.6g, Sodium 807mg.
This is a wonderfully zesty-flavoured dip adapted from Lucy Waverman's exciting new cookbook Dinner Tonight: 200 Fast + Fresh Mealtime Solutions (Random House). You can refrigerate this for at least 1 week so there's always something ready for drop-in guests.
At end of Step 1, spoon mixture into a jar. Pour in more olive oil, enough to cover cheese. Screw lid on tightly. Refrigerated, it will keep well for at least 1 week. Saving oil, drain feta mixture. Then scatter feta with olives and mint. Keep seasoned oil in a covered jar in the refrigerator. Use in vinaigrettes, pastas and pizzas or drizzle over hot vegetables. Cloudy when cold, oil will clear at room temperature.