Feta in vine leaves with honey-fennel oil

Ingredients for 4 servings:

• 500 g feta cheese
• 4 tbsp oil
• 4 tbsp honey
• 1 tbsp fennel, ground
• 8 vine leaves, fresh, alternatively pickled
• 2 tbsp salt

Instructions

Working time approx. 15 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes

Combine the oil, honey, and fennel. Let it steep for 20 minutes, then filter. Bring salted water to a boil. Clean the vine leaves, add them to the boiling water, and cook until they turn olive-brown (about 5 minutes). Remove each one and dry. Cut the feta into eight pieces. Place the vine leaves on the plate with the points facing up, place the feta strips inside, then roll up from the bottom edge, tucking in the edges on both sides. Place the feta parcels in a baking dish, pour over the honey-oil mixture, and grill for 8 minutes at 200°C. Serve with Greek lemon rice, a (tomato) salad, and bread.