Feta cheese with lemon and thyme
This combo of salty cheese, cut by the fresh sharpness of the lemon and given a bit more personality with the addition of fresh thyme is a match made in heaven. Oh, and so quick to put together. Served alongside a Greek-ish salad assortment (ripe tomato wedges, black wrinkly olives, crisp cucumber, little gem lettuces), which your guest can assemble on their plates themselves removes the headache too of remembering who has an aversion to what (cheese, olives, cucumber, etc.).
In a small bowl crumble in a 250g packet of feta cheese. Grate the rind of 1 lemon overtop. Add a sprinkling of fresh (or dried) thyme leaves and a drizzle of olive oil.
