There's nothing quite like the trio of olive oil, garlic, and salt. They turn simple veggies into proper side dishes, and yes, almonds into feta. But don't take our word for it -- tasting is believing!
You will need
- 1 cup blanched almonds
- 1/4 cup lemon juice
- 1 tablespoon olive oil
- 1 teaspoon salt
Rosemary And Garlic Marinade
- 1 1/2 cups good-quality extra virgin olive oil
- 1–2 large garlic cloves, crushed
- 4 tablespoons roughly chopped rosemary leaves
15 mins to prep
30 mins to set
Put the almonds, lemon juice, olive oil and salt in a high-powered blender or food processor. The almonds can be soaked for a few hours before blending, to soften them. Add 1/2 cup water and blend together for about 5 minutes, until smooth.
Place the mixture in a nut bag. Place your hands at the top of the bag, above the mixture, squeeze together tightly, then secure the bag with an elastic band. Place in a colander, setting it over a bowl so any excess liquid can drain into the bowl. Refrigerate overnight.
The next day, carefully remove the 'almond feta' from the nut bag. Discard the drained water. Put the feta in a small square container. Press it down so that it takes on the square shape, and place it back in the fridge for about 30 minutes to set.
Mix the marinade ingredients together really well. Season to taste with salt, then pour into a shallow serving bowl.
Carefully turn the feta out onto a chopping board and cut it into small squares. It is super soft like Persian feta, so it breaks easily. Place the squares into the marinade and serve.