Tasting fresh and clean, this recipe is a delicious vegetarian option. Fennel seeds, which range from yellow to greenish-brown, help with digestion.
SERVES 20
PREP TIME 10 MINS
COOK TIME 5 MINS
Equipment:
wooden skewers
Recipe Ingredients:
| 2 tbsp sesame seeds |
| 1 tbsp fennel seeds |
| 7 oz (200g) feta cheese |
| zest of 1 lemon |
| 1 tbsp lemon juice |
| 2 tbsp olive oil |
| 1 1/2 tsp cracked black pepper |
| 0.5 oz (15g) mint, finely chopped |
| 1/2 cucumber, peeled and seeded |
| 20 mint leaves |
| 10 pitted black olives, halved |
Recipe Methods:
| 1 Toast the seeds in a dry pan over low heat until nutty and golden for 3 minutes. Cool. |
| 2 Gently rinse the feta in cold water. Drain on paper towels. |
| 3 Cut the feta into 2cm ( 3/4 in) cubes. Toss the feta together with the toasted sesame and fennel seeds, lemon zest and juice, oil, and pepper to coat each cube well. Cover and refrigerate for 4 hours to allow the flavours to combine. |
| 4 Sprinkle the feta with chopped mint and toss to coat each cube well. |
| 5 Cut the cucumber into 20 cubes (1cm/ 1/2 in). |
| 6 Thread one mint leaf, one olive half, one cucumber cube, and one feta cube onto each skewer. Serve chilled or at room temperature. |
NUTRITIONAL INFORMATION (per recipe)
| Fat : 86.88 g | Fiber : 10.98 g |
| Iron : 7.77 mg | Sugar : 11.11 g |
| Calcium : 1370.57 mg | Sodium : 2859.41 mg |
| Potassium : 785.99 mg | Calories: 1008.14 kcal |
| Protein : 35.34 g | Vitamin A : 2584.16 IU |
| Vitamin C : 30.44 g | Carbohydrates : 18.18 g |
| Saturated Fat : 35.77 g | Cholesterol : 176.62 mg |