Artichoke focaccia
Inject the taste of Italy into your picnics and al fresco dinner parties with this irresistibly moreish focaccia
Marinated feta in thyme & chilli oil
Serves 6 - 8
Easy
Prep:
Plus marinating no cook
Pack salty Greek cheese into jars with olive oil, thyme, tomatoes, artichokes and olives - mop up the goodness with bread
Skip to ingredients
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- 100ml olive oil
- 2 tbsp fresh thyme leavesplus a few extra for scattering
- 4 garlic clovessliced
- ¼ tsp dried chilli flakes
- 140g semi-dried tomatoin olive oil, drained
- 175g pack or jar artichoke heartin oil
- 2 x 200g packs feta cheese
- 85g Kalamata olive
Nutrition: per serving (8)
- kcal366
- fat35g
- saturates10g
- carbs3g
- sugars1g
- fibre2g
- protein9g
- salt3.2g
Method
step 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.
step 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.
