Feta skewers with black olives and cucumber

Ingredients for 20 servings:

• 200 g feta cheese
• 2 tbsp sesame seeds
• 2 tbsp fennel seeds
• 1 lemon(s), juice and zest
• 2 tbsp olive oil
• 1 tsp pepper, coarsely ground
• 15 g mint leaves, chopped
• ½ cucumber(s)
• 10 black olives, pitted
• 20 mint leaves

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

Toast the sesame and fennel seeds in a dry pan over low heat for about 3 minutes. Then let cool. Rinse the feta cheese with cold water, pat dry, and cut into 2 cm cubes. Mix the sesame seeds, fennel seeds, lemon zest, lemon juice, olive oil, and pepper together and marinate the feta cubes in the mixture in the refrigerator for at least 4 hours. Before skewering, roll the feta cubes in the chopped mint. Peel the cucumber, remove the watery inner part, and cut into 1 cm pieces. Thread the ingredients onto the skewers as follows: 1 mint leaf, ½ olive, 1 piece of cucumber, 1 feta cube. This can be done up to 4 hours before serving – keep refrigerated. The feta cubes can be prepared up to 3 days in advance – but keep refrigerated.