2 rounds feta
1 cup olive oil
1 large handful basil
⅓ cup white-wine vinegar
pinch of castor sugar, to taste
baby gem lettuce
Place the feta on a lined baking tray and bake in a preheated oven for at least 30 minutes at 150°C or until the feta is brown and nutty.
Heat the oil in a small pot until just below a simmer, remove from heat, toss in the basil leaves and allow to infuse for one hour. Remove the leaves, whisk in the vinegar and sugar, and season.
Serve the feta with baby gem lettuce, avocado, tart green tomatoes, crisp asparagus spears, ribbons of baby marrow, plump green olives and the basil oil.
Originally published in HL September 2016