It’s been over two months since I posted a recipe, I don’t think I’ve ever taken a break this long before. But, you know, life and all that. A few weeks ago I was toying with the idea of signing up to those Masterclass workshops that are heavily promoted at the moment. While looking into it I saw that there is an Ottolenghi recipe for Pea Spread With Smoky Marinated Feta on it. That is great idea for an alternative to avocado toast. What really caught my eye was the marinated feta.

We eat a lot of feta cheese in my house. I do find that I don’t always get through a full block so once I open a pack, I marinate whatever I don’t use so that it will stay fresh for longer. I started doing this years ago after seeing Sabrina Ghayour’s recipe in Persiana, still one of my favourite cookbooks. Over the years I added my own touches but when I saw Ottolenghi’s version here with chipotle chilli flakes, I knew I had to add them to mine.

Useful tips & links:

The marinated feta keeps well for a week in an airtight jar in the fridge. Just make sure the cheese is covered by the oil at all times.
The flavours dull when the cheese is cold so allow it come to room temperature for 30 minutes before using it to get the benefit of all of those flavours.
This is really simple so that means you should use the best ingredients that you can.
Unwaxed lemons are best to use here. If you can’t get them, scrub your lemons under hot water to remove any coating that may be on them.
All of the ingredients are easily available, except the Aleppo Pepper which you will find in speciality shops. If you can’t find it use more smoked paprika and a little chilli powder. Fresh chilli would also work well in this.
Fresh herbs works well here, I love oregano in it but find it hard to buy it fresh so I’ve used dried here. If you like mint or dill they would be a great addition.
The shallots go lovely and soft in the marinade so don’t leave them out when serving it up.
The feta itself is lovely served up just with toast, drizzle some of the gorgeous orange oil over the toast before topping with the feta.
I often use it to make a quick version of some of my salads, for instance, my Broccoli and Feta Salad. Or instead of the mozzarella in this Pea Courgette and Fennel Salad. The dressing is already in the jar with the feta. It is also great served with flatbreads with a dip selection or in a bowl in the middle of a cheese board.
Have a look at this gorgeous version of Marinated Feta from Katia of Proper Food.

Marinated Feta

Makes one jar

Ingredients:

One block of feta cheese, 250g – 300g
125ml of extra virgin olive oil
The zest and juice of 1 lemon
A few sprigs of fresh thyme
½ teaspoon of dried oregano
1 teaspoon of Aleppo Pepper
½ teaspoon of chipotle chilli flakes
½ teaspoon of smoked paprika
3 cloves of garlic, peeled and lightly crushed
I shallot, peeled and finely sliced

Method:

Cut your feta cheese into 1cm cubes and put them into a sterilised jam jar.
Zest the lemon, either by peeling strips with a veg peeler or by finely grating it and then juice the lemon.
In a bowl whisk together the olive oil and lemon juice. Mix in the zest, herbs and spices and the garlic and shallot.
Pour the marinade over the cheese and close the lid of the jar. Give it a gentle shake to make sure the feta is completely covered.
Marinade for at least a few hours before using and take it out of the fridge for at least 30 minutes to come to room temperature before using.