banner
alive logo
FoodFamilyLifestyleBeautySustainabilityHealthImmunity

Marinated Feta, Olive and Roasted Red Pepper Skewers

    Share

    These are little bites to warm up your appetite. Although the recipe is small scale, buy a good-sized chunk of feta and double (or triple) the marinade. The cheese will keep well refrigerated up to two weeks. Use in salads or crumble over pizza and pasta. Save the flavourful oil to make dressings or drizzle over roasted vegetables.

    Advertisement

    2 Tbsp (30 mL) extra-virgin olive oil
    1 tsp (5 mL) fresh rosemary leaves
    1/2 tsp (2 mL) grated orange or lemon peel
    Freshly ground pepper to taste
    2 oz (57 g) feta cheese
    1 roasted piquillo pepper or 1/2 roasted red pepper, cut into thick strips
    4 to 8 olives, pitted
    4 wooden skewers

    Combine oil with rosemary, orange peel, and pepper. Drizzle over feta and let marinate at room temperature for 20 minutes.

    To serve, break feta into four pieces. Skewer cheese along with strips of roasted red pepper and pitted olives. If olives are small, use two per skewer.

    Makes 4 skewers.

    Each skewer contains:113 calories; 2 g protein; 11 g total fat (3 g sat. fat, 0 g trans fat); 2 g carbohydrates; 0 g fibre; 53 mg sodium

    source: "Tapas for Two", alive #340, February 2011

    Advertisement

    Marinated Feta, Olive and Roasted Red Pepper Skewers

    Advertisement
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Tandoori Salmon Tacos with Spicy Lime-Pickled Radish and Onion
    Food

    Tandoori Salmon Tacos with Spicy Lime-Pickled Radish and Onion

    For this cross-cultural take on tacos, sockeye salmon is marinated with yogurt and a fragrant but mild tandoori-style spice full of the warm flavours of cumin, coriander, nutmeg, and cardamom. After grilling, omega-3-rich salmon is enclosed in a warm corn tortilla and topped with spicy Mexican-style radishes and red onion pickled with lime juice and jalapenos for a kick of heat.

    Toast your spices

    Toasting whole spices will give you superior fragrance and flavour. If you’re new to this process, try it with some whole coriander and whole cumin. Toast a small amount of each separately in a hot pan until seeds begin to pop and smell fragrant. Remove from heat and allow seeds to cool slightly, then grind using a spice grinder or clean coffee grinder dedicated to this purpose. After grinding, measure out the amount required for the recipe and save the rest.