Feta cheese & capers

serves 6

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.