Creamy salty feta is best bought from the middle-eastern shops (though a Greek man in a café told us that he thinks the feta from Fallon & Byrne in Dublin 2 is fantastic). You’ll usually find feta cheese stored in water in the fridge. Preserved lemons which are essential for this dressing are on the shelf there too.
1 tablespoon of runny honey
3 tablespoons of olive oil
A good handful of mint leaves and stalks, washed, dried gently and finely chopped
1/2 small preserved lemon or 1/4 of a large one, chopped finely
Juice of half a lime
Freshly ground black pepper
1 large chunk of feta cheese
1. Mix the honey with the olive oil, mint leaves, preserved lemon, lime juice and a grinding of black pepper.
2. Cut the feta cheese into 1 inch cubes and lay out on a flat plate or bowl. Drizzle over half the dressing, turning the feta carefully and drizzle on the rest of the dressing. Cover with cling film and chill for at least half an hour. Serve on its own or with a side salad of roughly-torn flat leaf parsley, a plate of olives, a plate of diced beef tomato, sliced baby cucumber and some flat bread.
– Feta is usually very salty so you won’t need to use salt in the recipe.
– Preserved lemons can be found in asian and middle-eastern shops and some good supermarkets – they are preserved in salt so it’s a good idea to rinse them before use. You can find large or small ones and they are excellent to use in fish or chicken dishes and a great standby for when you don’t have a lemon in the house. Just don’t add salt until the end of cooking as the lemons are preserved in salt.
– You can marinate the feta in this dressing in a spotless Kilner jar or preserve jar and keep it in the fridge for up to a week. Use a clean spoon or fork each time to lift out the feta.