Events and Celebrations

  • 2 x 125 g (4 oz) goats' cheese logs, whole, or 1 x 250 g (8 oz) goats' cheese log, sliced
  • 75 ml (3 fl oz) extra virgin olive oil
  • 1 tablespoon chopped herbs of choice
  • 1 red birds eye chilli, deseeded and sliced
  • grated rind of 1 lime
  • 4—6 large round pitta breads
  • extra virgin olive oil, for brushing
  • 1½ teaspoons zumac or dried thyme
  • salt and black pepper

Arrange the goats' cheese in a shallow ceramic dish. Combine the oil, herbs, chilli, lime rind and some salt and pepper and pour over the cheese. Leave to marinate for 1 hour.

Place the pitta breads on a board. Brush the tops with oil and season with the zumac, salt and pepper. Toast, spice side up, on a hot barbecue for 1 minute, then flip and cook the spiced side for 1 minute until crisp.

Cut the bread into wedges and serve with the goats' cheese and its marinade.

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