food, Recipes

Lemon and fennel feta

Robbert Koene


½ cup extra virgin olive oil

2T ouzo

¼ cup fresh lemon juice (2 lemons)

2 thyme sprigs, gently chopped

1t fennel seeds, lightly crushed

300g feta

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