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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From the Weekend magazine, Foodcourt column. Did you know that although feta cheese is a good source of calcium, it is very high in sodium content. People with high blood pressure should NOT consume too much of it. A good idea would be to soak the feta cheese in cold water to remove some of the salt from it. Feta cheese also contains high quality protein and a good amount of Niacin(Vitamin B12, if my BIOLOGY is still in my head!) and other B Group vitamins that boost healthy nerves. Ingredients:
300 g feta cheese |
1 teaspoon coarsely pounded black pepper |
2 cloves garlic, peeled and chopped |
1/2 cup sun-dried tomato |
3 sprigs fresh rosemary |
8 round red chilies, chopped |
extra virgin olive oil |
Directions:
1. Drain the feta cheese completely.
2. Cut into cubes.
3. Sprinkle coarsely pounded pepper over it.
4. Place cheese in a jar.
5. Add remaining ingredients.
6. Pour olive oil over it to cover the cheese completely.
7. Cover with an airtight cap lid.
8. Gently shake the jar.
9. Refrigerate for 5 days before serving.
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