Recipes

Ingredients

• 200g South Cape Greek-style Fetta
• 1 tablespoon lemon juice
• ¼ cup extra virgin olive oil
• ½ teaspoon Greek oregano
• sea salt and freshly ground black pepper, to taste
• 1 punnet cherry tomatoes, halved
• 1 lebanese cucumber, sliced into rounds
• ½ cup baby kalamata olives
• cocktail sticks, small skewers or toothpicks, for serving

Method

Shake lemon juice, olive oil and oregano together in a jar to make a dressing and season to taste. Cut Fetta into cubes and drizzle with half the dressing. Drizzle tomatoes and cucumber rounds separately with remaining dressing. Using cocktail sticks, thread an olive, cube of Fetta, cherry tomato half and cucumber onto each stick and serve immediately.