|Preparation||Cooking||Start to finish|
|13 min.||1 min.||14 min.|
Blanch the herbsBring a saucepan of water to the boil. Plunge in all the herbs for 15 seconds.
Keep the water on the boil.
|2||Drain the herbs...|
|3||...and dry them.|
Prepare the feta
Dry 200 g feta throroughly with absorbant paper.
|5||Dice the feta to whatever size you prefer (I make them about the same size as a sugar cube).|
Sterilize the jar
Pour a glassful of boiling water into the jar. Screw on the lid, wrap in a cloth for safety, and shake well to sterilize.
Throw the water away and dry the jar throughly.
Put half the herbs and peppercorns into the bottom of the jar. Pour a little olive oil on top.
|8||Add the diced feta, then the rest of the herbs.|
|9||Top up with oil...|
|10||...until the cheese is completely covered.|
|11||Put the lid on the jar and leave at room temperature for at least three weeks before starting to use the feta in your recipes.|