Herb Marinated Feta

From the Weekend magazine, Foodcourt column. Did you know that although feta cheese is a good source of calcium, it is very high in sodium content. People with high blood pressure should NOT consume too much of it. A good idea would be to soak the feta cheese in cold water to remove some of the salt from it. Feta cheese also contains high quality protein and a good amount of Niacin(Vitamin B12, if my BIOLOGY is still in my head!) and other B Group vitamins that boost healthy nerves.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 300  g feta cheese
• 1  teaspoon  coarsely pounded black pepper
• 2  cloves garlic, peeled and chopped
• 1⁄2 cup sun-dried tomato
• 3  sprigs fresh rosemary
• 8  round red chilies, chopped
•  extra virgin olive oil

Directions

1. Drain the feta cheese completely.
2. Cut into cubes.
3. Sprinkle coarsely pounded pepper over it.
4. Place cheese in a jar.
5. Add remaining ingredients.
6. Pour olive oil over it to cover the cheese completely.
7. Cover with an airtight cap lid.
8. Gently shake the jar.
9. Refrigerate for 5 days before serving.