It was there that I once had a barrel-aged feta so soft and creamy that I was barely able to contain myself. Kritharaki, broad bean and tomato herb salad with baked fetaA blissful summer salad full of exotic herb flavours and sharp, sweet juices. Scatter over half the oregano and the garlic, drizzle with two tablespoons of olive oil, the lemon zest and a quarter of its juice. Add the tomatoes, herbs and remaining olive oil, toss lightly to combine, then adjust the seasoning, if need be. And for the rest of the week …Try serving the baked feta over roast courgettes.

Source: The Guardian June 21, 2021 12:00 UTC