Ingredients
100ml olive oil
2 tbsp fresh thyme leaves , plus a few extra for scattering
4 garlic cloves, sliced (optional)
1/4 tsp dried chilli flakes
140g semi-dried tomatoes in olive oil, drained
175g pack or jar grilled artichoke hearts in oil
2 x 200g packs feta cheese
85g Kalamata olives (or any good olives)
Method
Tip the olive oil and thyme into a bowl and blitz with a hand blender. Stir in the garlic, chilli and lots of black pepper (but no salt). You could add some of the oil from the tomatoes and artichokes, too.
Cut each block of feta into 4 (or 6) and arrange in a dish or a food container with the tomatoes, artichokes and olives. Spoon over the herby oil, scatter with extra thyme and leave to marinate in the fridge overnight.
Notes: the tomatoes can be replaced by an equal amount of grilled red peppers.
