2 tbsp fresh thyme leaves, plus a few extra for scattering
4 garlic cloves, sliced
¼ tsp dried chilli flakes
140g semi-dried tomatoes in olive oil, drained
175g pack or jar artichoke hearts in oil
2 x 200g packs feta cheese
85g Kalamata olives
Tip the olive oil and thyme into a bowl
and blitz with a hand blender. Stir in the
garlic, chilli and lots of black pepper (but
no salt). You could add some of the oil
from the tomatoes and artichokes, too.
Cut each block of feta into 4 (or 6) and
arrange in a dish or a food container with
the tomatoes, artichokes and olives.
Spoon over the herby oil, scatter with
extra thyme and leave to marinate in
the fridge overnight.