Feta cheese and capers

Feta cheese and capers

ingredients
1⁄2 teaspoon mixed peppercorns
8 coriander seeds
350g/12oz feta cheese, cubed 2 garlic cloves, thinly sliced
1 bay leaf
1 tablespoon capers, rinsed and drained
1 sprig of fresh oregano or thyme olive oil to cover
16 black olives hot toast

• Using a mortar and pestle, lightly
crush the peppercorns and coriander seeds.
• In a screwtop glass jar, layer the
feta cheese, garlic, bay leaf,
ground peppercorns and coriander
seeds, capers and a fresh sprig of
thyme or oregano.
• Pour in enough oil to cover the
cheese, and marinate for 2 weeks
in the refrigerator.
• Serve the feta cheese on hot toast
together with the black olives and
a drizzling of oil.
serves 6