Feta Cheese Skewers
with Spice-Herb oil
|Saturated Fat Acids||1.8 g|
|Sugar added||0 g|
|Bread exchange unit||0|
Toast sesame seeds and fennel in a dry non-stick pan and allow to cool.
Drain the feta cheese and cut into about 20 cubes.
Rinse lemon in hot water, wipe dry and finely grate the zest. Squeeze half of lemon, (save remaining for another use) and measure 1 tablespoon juice.
Mix together fennel seeds, sesame seeds, lemon juice, lemon zest, oil, 1 pinch of salt and pepper to taste in a bowl. Add feta cheese cubes, and turn to coat. Cover and marinate in the refrigerator for 4 hours.
Rinse mint, shake dry, pluck leaves, chop finely and mix with the cheese cubes.
Peel the cucumber, halve lengthwise and remove the seeds with a spoon. Cut cucumber into 1 cm (approximately 1/2-inch) cubes.
Drain the olives and cut in half. Thread olives, cucumber and cheese on 10 skewers and serve.