I’m in love with feta because it reminds me of being in Crete, getting out of the sea and flopping down all salty at a seafront restaurant, ordering an Amstel and Greek salad.
They say you need to eat the Mediterranean diet in its geographical context for it to work its magic don’t they? So make this on a summer day and sit outside to enjoy it at a leisurely pace. Maybe have a quiet siesta afterwards.
Salty feta melted with juicy baby tomatoes, red onion, oregano, Romano peppers and extra virgin Olive Oil.
My friend Emma told me about a soup that was given a name, such was its brilliance, I am therefore calling this ‘Lucretia’.
On a baking tray lay out a piece of baking paper big enough to enclose all the ingredients.
Place the feta first then add all the other bits, finishing with a good drizzle of olive oil. Close the parcel, staple it if you like, I did, and bake in a 180 degree oven for 25 mins.
Throw some fresh basil over and serve with crusty bread and maybe a drizzle more of olive oil.
Cheese is not only gorgeous to eat but provides some important nutrients including phosphorus, calcium and vitamin B12. Phosphorus forms part of every one of our cells, so is pretty important! It’s actually quite abundant in the diet so you don’t have to OD on cheese – sorry 🙂
Calcium is not only good for teeth and bones but helps to balance the PH of the blood as well as assisting with nerve signals and muscle function. B12 performs a lot of functions but its main claim to fame is red blood cell production.
Good feta cheese contains beneficial bacteria to help diversify your gut microbiome. Don’t tip the nourishing water away, save it to put into a soup or mix into a salad dressing.
There us a kind of flame in Crete – let us call it “soul” – something more powerful than either life or death. There is pride, obstinacy, valor, and together with these something else inexpressible and imponderable, something which makes you rejoice that you are a human being, and at the same time tremble.