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.
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James Martin is joined by top chefs Kenny Atkinson and Anthony Demetre.
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