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4+ people

Prep time:

30 minutes

Time to chill

5 hours +

Good For:


Smoked feta cheese

Ottolenghi published this to go with the pea spread, which I also love. The smoked feta can however be used just with a glass of wine, to spice up a nice green salad or as here- just with kalde and pomegranate seeds as a salad. I have adjusted with more feta and garlic and i generally keep a glass in the fridge for any day. Be careful with amounts, but there is no lactose at least.


15 garlic coves peeled
strips of a lemon- 8-10 strips
4-6 bay leaves
2 tsp chipotle chili flakes
250 ml olive oil
1 1/2 tsp sweet paprika
2-3 blocks of feta cheese- cut into cubes.


Step 1

Place a small pan onto medium/high heat. Once hot add the garlic and cook for 3-4 minutes (no oil).

Shake them well during the cooking so they brown on both sides

Step 2

Add the lemon strips and bay leaves. Cook for an additional 90 seconds. Then add the chipotle chili flakes, stirring all the time for 30 seconds.

Step 3

Remove the pan from the heat, add the paprika and the oil and stir until well combined (approximately 30 seconds).

Step 4

Add the feat cubes. stir very gently so the feat is covered. Transfer to a closed-lid glass, making sure the feta is covered by the oil. If not enough oil, add some extra olive oil on top. leave for a few hours at room temperature before eating. Will keep in Fridge for about 10 days.


This is perfect for the Spring pea spread, but use as here also with a simple kale salad, with walnuts and pomegranate seeds for a very healthy and festive side dish for lamb. You can empty the glass and add one more serving of feta cheese before throwing the oil out. At this point the oil will not be a clear, but nothing wrong with the taste.

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