A little tomato and feta skewer makes an easy vegetarian nibble that fits in at any buffet party.
Cut the feta into 40 even squares and place in a bowl. Pour over the olive oil; add the lemon zest, oregano and cracked black pepper. Leave to marinate for at least 2 hours or preferably overnight.
To assemble, take a skewer and place a cherry tomato first, follow with a cube of the feta. You could prepare the skewers to this stage in advance, just keep refrigerated.
Finish each one with a basil leaf. Skewer one tip of the leaf then the other tip so it looks like a little sail. Repeat until you have forty skewers.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
Micky Flanagan and chefs Francesco Mazzei and David Everitt-Matthias are in the studio.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.