From Canadian Living Magazine
, August 2007Prep time: 5 minutes
Marinating time: 12 hours to 5 days in the fridge
Makes: 1½ -2 cups
Ingredients:
1 tsp each – whole fennel seeds & whole coriander seeds
2/3 cup really good extra virgin olive oil
1 tbsp fresh rosemary leaves, chopped
1 tsp grated lemon zest
1 tbsp lemon juice
½ tsp crushed chili peppers
2-3 cups feta cheese, cubed
Directions:
1. In a dry non-stick skillet toast the fennel & coriander until they are fragrant – about 3 minutes.
2. Mix the olive oil, rosemary, chili pepper flakes, lemon zest & juice in a glass jar or bowl. Add the feta and stir.
3. Cover and refrigerate for at least 12 hours. They will be fine for at least 5 days. Gently stir them occasionally.
Let the dish come to room temperature before serving. Great as an appetizer or added to salads.
Related links: Food and Drink recipes Easy Cooking appetizers
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