Raw feta with preserved lemon, aleppo pepper and fresh mint
3/4 pound raw sheep’s milk feta, cut into large cubes
1 preserved lemon
1 teaspoon Aleppo red pepper flakes
handful baby mint leaves
extra-virgin olive oil
crispy flatbread or lavash, to serve
Cut the preserved lemon in half and discard the inner flesh; finely dice the rind. In a small bowl or jar, shower a single layer of feta with a sprinkling of preserved lemon, red pepper flakes, baby mint leaves and olive oil; continuing layering until all of the feta is used. Serve with flatbread or lavash.