½ cup extra virgin olive oil
¼ cup fresh lemon juice (2 lemons)
2 thyme sprigs, gently chopped
1t fennel seeds, lightly crushed
olives, to serve
bread, to serve
Mix the olive oil, ouzo, lemon juice, thyme and fennel seeds and marinate the feta in a non-metallic container for at least 12 hours in the fridge.
Bring it to room temperature before serving. The sweet aniseed flavours of the fennel and ouzo pair beautifully with the salty feta. Serve as tapas with some plump, juicy olives and bread or pile it on top of ice-cold sliced watermelon.
Originally published in HL September 2015