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Hi my name’s Erin and I’m a Persian fetta addict. It began three years ago in Bangladesh, where delicious reminders of the food luxuries of home are few and far between. After over a year of having no good cheeses available they had almost escaped my diet altogether. But then a very large fancy hotel opened near my apartment and besides the icecream, prawn salads, buffet lunches and glasses of wine I discovered, much to my delight, that they sold Persian fetta. I would buy it in small lunch boxes and take it home to eat guiltily. Not small portions either and often on its own. And alone (like any addict I didn’t need the company of other to enjoy my vice). Its so smooth and salty and I can’t think of a food that is whiter.

When I returned to Australia I found Persian fetta at the grocery store, floating around being marinated in olive oil and pepper corns. If you whip it up it becomes the perfect creamy dressing or spread. Which led to my now, “I can’t be bothered cooking anything” staple. Until I find Persian fetta-holics anonymous, I plan to continue this love affair.

Ingredients

Sliced sour dough
Persian fetta (when sitting in olive oil it makes an easier spread)
Sliced tomatoes (kumatoes are brilliant)
Drained capers
Black pepper to taste

Recipe

1.    Toast sour dough.
2.    Loosen Persian fetta by crushing and mixing with a fork (add olive oil for smoother spread). Spread as thick as you like on toasted sour dough.
3.    Top with sliced tomatoes, drained capers and black pepper. Eat up and then, if you an addict like me, make more!

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There is some debate as to who “owns” this recipe. I was making this last year and knowing that something was missing (but too lazy to correct it). After a trip home my father put his finger on it when he decided to add the roasted tomatoes and use Persian fetta (so much smoother than the average Greek fetta) as a dressing. I’ll give him credit for that. For this attempt I used a variety of different small tomatoes, mainly kumatoes (the ones that look brown). They all have a little bit of a different taste to them which makes the salad better for savouring.

I have now more than once had this salad the next day cold (both times at the beach) and it was still delicious. I love dinner’s that become’s tomorrow’ lunches and this recipe remains firmly at the top of my list for that reason.

Colourful tomatoes make a meal brighter

Ingredients

1 butternut pumpkin, chopped into 1 inch cubes
600 grams of little (assorted colours best) tomatoes halved
500 grams canned chickpeas, rinsed
Olive oil
1 tablespoon finely chopped basil
Persian fetta

Straight from the oven

Recipe

1.    Preheat over to 180°C fan forced
2.    Drizzle over olive oil and roast butternut pumpkin until tender (approx. 35 minutes)
3.    Drizzle over olive oil and sprinkle chopped basil on tomatoes and roast in same oven until tender (approx 15 minutes)
4.    Combine roasted tomatoes, roasted pumpkin and chickpeas in salad bowl.
5.    Mash up Persian fetta with a fork until smooth (may need to add olive oil).
6.    Mix fetta in to other ingredients. Eat up!

Sweet and creamy

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