Paprika & lemon feta with pine nuts

Preparation Time 5 minutes
Cooking Time 5 minutes

Ingredients (serves 8)
* 400g-piece Greek feta
* 1 tsp sweet paprika
* 1/2 tsp ground turmeric
* 80ml (1/3 cup) olive oil
* 1 tbs chopped fresh oregano
* 1 tsp finely shredded lemon rind
* 55g (1/3 cup) pine nuts
* Crusty bread or wafers, to serve


Method
1. Place feta in a glass or ceramic dish. Place paprika and turmeric in a non-stick frying pan over medium heat. Cook, stirring, for 30 seconds or until fragrant.
2. Combine the paprika mixture, oil, oregano and lemon rind in a jug. Pour the oil mixture over the feta. Cover with plastic wrap and place in the fridge for 1-2 hours to develop the flavours.
3. Heat a small non-stick frying pan over medium heat. Add the pine nuts and cook, stirring, for 3 minutes or until toasted (see microwave tip).
4. Remove feta from the fridge and set aside for 15 minutes to bring to room temperature. Sprinkle with pine nuts and serve immediately with crusty bread or wafers, if desired.

Notes & tips
* This feta is great as an accompaniment to grilled lamb, as part of an antipasto platter or served with crusty bread.
* Microwave tip: Place the pine nuts in an oven bag and twist the opening to close. Cook, gently shaking the bag every minute, on High/800watts/100% for 2-3 minutes or until pine nuts are aromatic and light golden.

Source
Australian Good Taste - Page 20
Recipe by Amanda Kelly