Marinated feta in thyme & chilli oil

• olive oil↗100ml ml
• fresh thyme leaves↗2 tbsp tbsp

  plus a few extra for scattering

• garlic cloves↗4

  sliced

• dried chilli flakes↗¼ tsp tsp
• semi-dried tomato↗140g g

  in olive oil, drained

• pack or jar artichoke heart175g g

  in oil

• 2 x 200g packs feta cheese g
• Kalamata olive↗85g g

Step-by-step instructions

1. 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.

2. 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.