Tomato Turmeric marinated feta cheese & finishing oil
Print recipeIngredients
- 1 tsp of Tomato Turmeric Soup Tea
- ½ tsp fennel seeds
- 100 g firm feta cheese, cut into bite-size cubes
- 150 ml olive oil
Directions
| Step 1 | |
| In a small skillet, heat fennel seeds over medium-low heat until fragrant, about 1 minute. | |
| Step 2 | |
| Crush seeds with a mortar and pestle. | |
| Step 3 | |
| Combine all ingredients in a glass jar, close lid and shake. | |
| Step 4 | |
| Let marinate for at least 4 hours or overnight. Makes one 325 ml jar. | |
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