This marinated fetta is a bit of a specialty item and can usually only be found in our cafe. But you can always make it at home!

INGREDIENTS

  • 250g tub Mungalli fetta

  • 2 cloves garlic, crushed

  • 40g sun-dried tomatoes

  • 1tsp Italian mixed herbs

  • 1 sprig fresh Rosemary

  • 1tsp lemon zest

  • a pinch of cracked pepper

METHOD

  • If using fresh herbs from the garden, soak in vinegar to sanitise for 10 minutes.
  • Dice sun-dried tomatoes finely and set aside
  • Cube fetta into 1cm cubes and place into a jar
  • Add sun-dried tomatoes, crushed garlic and rosemary to the jar
  • Add dried herbs, pepper and zested lemon to your oil
  • Fill jars with herbed oil to the top of the jar and seal with a lid

THIS FETTA WILL LAST 3 MONTHS IN YOUR FRIDGE!