Marinated Feta with Roasted Lemon

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Try this with white beans on toast, in salads, or puréed and spread on pita.

Ingredients

1 lemon, sliced, seeds removed
2 tablespoons plus ½ cup olive oil
8 ounces feta, sliced ½ inch thick
2 dried chiles de árbol or other dried red chiles, lightly crushed
2 tablespoons fresh lemon juice
Freshly ground black pepper

Recipe Preparation

Preheat oven to 400°. Toss lemon slices and 2 Tbsp. oil on a rimmed baking sheet; roast until caramelized and lightly charred in a few spots, 10–12 minutes; let cool.
Combine lemon slices, feta, chiles, bay leaves, lemon juice, and remaining ½ cup oil in a small dish; season with pepper. Cover; chill 12 hours.
Do Ahead: Feta can be made 5 days ahead. Cover and chill.

Nutritional Content

Calories (kcal) 870 Fat (g) 86 Saturated Fat (g) 21 Cholesterol (mg) 40 Carbohydrates (g) 12 Dietary Fiber (g) 2 Total Sugars (g) 1 Protein (g) 21 Sodium (mg) 1400Reviews SectionProtip: of you (like me) are at a loss with what to do with the oil & lemons after all the feta had been eaten, remove the bay leaves and maybe a chile, and blend everything together to make a vinaigrette. So good.AleelsewhereLondon, UK09/04/19