While snipping herbs, large white butterflies dance around me and chase one another over fennel, oregano and thyme, the latter which has just come into flower. This is how cooking should always be, a delight for all the senses.
A friend has popped in unexpectedly for lunch and I have very little time to cook but I want to provide something that is delicious yet quick to make. I have some crisp bread rolls and fresh goat’s feta so I make chilli feta sandwiches for the two of us which we eat at the kitchen counter while we catch up on each other’s news.
Chilli, Feta & Rocket Sandwich
Serves 2 as a light snack
2 red chillies, finely chopped. I like medium hot
3 spring onions, finely chopped
1 clove garlic finely chopped
A little olive oil
A few sprigs of fresh lemon thyme
200g feta cheese, more or less
Fresh coriander leaves, a handful, roughly chopped
Rocket leaves, about 6 leaves per sandwich
Fresh bread rolls
Warm a the olive oil in a shallow pan, add the chillies, spring onions and garlic and sauté over gentle heat, stirring from time to time until ingredients have softened and released their flavours .
Remove the leaves from the thyme stalks, chop roughly then stir into the ingredients in the pan. Put the feta in the pan, spoon a little of the chillies, spring onions, garlic and thyme mixture over the cheese and leave for a few minutes until the cheese is warm and starting to soften around the edges. Add the chopped coriander leaves and a drizzle of lemon juice.
Place the feta and seasoning in between pieces of bread, and tuck in some rocket leaves. Cut into fingers and serve.