By Merrilees Parker
A cornershop staple, feta can be called in to perk up couscous, salads, pizzas and pastas. Try our recipes for lamb chops with feta and lemon or a classic Greek salad.
This creamy white Greek cheese traditionally made from ewes’ milk or a mixture of ewes’ and goats’ milk (but now sometimes made using cows’ milk). It is preserved in brine or oil and has quite a salty flavour.
Maple and balsamic glazed lamb chops with couscous
Grilled lamb with feta and lemon
Vegetable garden risotto
Feta, rocket and olive pasta salad
Beetroot soup with feta
Picnic pasta salad
Pancetta-baked eggs with a minted pea and feta salad
Leafy salad with feta and pomegranate
Cherry tomato, marinated feta and basil skewers
Spinach, feta and pine nut salad
You can buy feta pre-packed in most supermarkets or it’s available ready-cubed in jars of oil, often flavoured with herbs.
In Greek cooking feta is used mostly for gratins and pastries and, of course, the classic Greek salad. It holds its shape quite well so can be carefully skewered and grilled or barbecued. If you want to remove some of the saltiness, just soak the cheese in milk or water for a couple of minutes.
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