Antipasti confit

Makes 4 cups (approx) Prep 5 minutes Cook 2 hours

400g creamy feta

1 each yellow and red pepper, or a jar of grilled peppers, drained

1 whole head garlic, cloves separated and peeled

1 cup Kalamata olives

1 punnet cherry tomatoes, optional

1⁄2 cup olive oil

1 tsp dried oregano zest of 1 lemon, finely grated salt and ground black pepper

Method

Heat the oven to 130degC. Cut feta into 23cm chunks. Deseed peppers and cut into 3cm chunks. Spread feta, peppers, garlic cloves, olives and tomatoes if using in a single layer in a large, shallow baking dish. Mix oil with oregano, lemon zest, salt and pepper and pour evenly over. Bake for about 2 hours.

Cool to room temperature and serve. If not serving at once, pack into jars, top with oil and store in the fridge. It will keep for a couple of weeks. Drain to serve, reserving oil to use in cooking or salad dressings.

Annabel says: Serve with bread or crostini for a starter or a picnic, this also make a great a side dish with roasted meats.