Adapted from The Complete Vegetarian Cookbook
350g feta cheese
1 tablespoon dried oregano
1 teaspoon coriander seeds (I used ½t of ground coriander)
1 tablespoon cracked black pepper
125g sun-dried tomatoes in oil
4 small fresh red chillies (I will slice these in half next time)
3-4 sprigs fresh rosemary
Pat the feta dry with some paper towels and cut into 2cm cubes. Place in a bowl and sprinkle with the oregano, coriander seeds and black pepper.
Drain the sun-dried tomatoes in a bowl and put the oil to one side.
Arrange the feta, chillies, rosemary and sun-dried tomatoes in a 750ml sterilised jar. Cover with the saved tomato oil and top up with extra olive oil if needed.
Seal and refrigerate for 1 week before using (it will keep for 6-8 weeks in the fridge). Serve at room temperature.