Herbed Feta

Pour icy cold water into a bowl and immerse the bunches of herbs (stems trimmed off). Gently wash soil from the leaves. Drain off the water and settle them onto a clean kitchen towel for a few minutes, until most of the water has evaporated.

Chop herbs by hands and add into a clean mixing bowl.

Remove feta from brine and crumble it gently with a fork. Avoid mashing.

Add feta onto the bowl of herbs and toss until well incorporated. Finish with some freshly cracked black pepper.

Store refrigerated in a plastic container with lid for up to 1 week.