Marinated feta in thyme & chilli oil

Marinated feta in thyme & chilli oil

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Cooking time

Prep: 10 mins Plus marinating no cook

Skill level

Easy

Servings

Serves 6 - 8

Pack salty Greek cheese into jars with olive oil, thyme, tomatoes, artichokes and olives - mop up the goodness with bread

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving (8)

kcalories
366
protein
9g
carbs
3g
fat
35g
saturates
10g
fibre
2g
sugar
1g
salt
3.2g

Ingredients

  • 100ml olive oil
  • 2 tbsp fresh thyme leaves, plus a few extra for scattering
  • 4 garlic cloves, sliced
  • ¼ tsp dried chilli flakes
  • 140g semi-dried tomatoes in olive oil, drained
  • 175g pack or jar artichoke hearts in oil
  • 2 x 200g packs feta cheese
  • 85g Kalamata olives

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Method

  1. Tip the olive oil and thyme into a bowl and blitz with a hand blender. Stir in the garlic, chilli and lots of black pepper (but no salt). You could add some of the oil from the tomatoes and artichokes, too.
  2. Cut each block of feta into 4 (or 6) and arrange in a dish or a food container with the tomatoes, artichokes and olives. Spoon over the herby oil, scatter with extra thyme and leave to marinate in the fridge overnight.

Recipe from Good Food magazine, August 2012

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happyeaster's picture

How long will this keep in fridge?

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