Recipe

Step 1: Toast the seeds in a dry pan over low heat until nutty and golden, 3 minutes. Cool.

Step 2: Gently rinse the feta in cold water. Drain on paper towels.

Step 3: Cut feta into 3/4″ cubes. Toss feta together with the fennel, toasted seeds, lemon juice, oil and pepper to coat each cube well. Cover and refrigerate for 4 hours to allow the flavours to combine.

Step 4: Sprinkle the feta with chopped mint and toss to coat each cube well.

Step 5: Cut the cucumber into 20 cubes (1/2″ thick)

Step 6: Thread 1 mint leaf, 1 olive half, 1 cucumber cube and 1 feta cube on to each skewer. Serve chilled or at room temperature.

Tip: Marinate the feta up to 3 days in advance. Store in an airtight container in the refrigerator. Skewer feta up to 4 hours in advance. Cover and refrigerate.

Makes 20 skewers

See more recipes from Victoria Blashford-Snell and Eric Treuille.

Reprinted with permission from Victoria Blashford-Snell and Eric Treuille’s Hors d’Oeuvres (2012 DK Publishing).