This simple recipe brings together a few quality ingredients to create a light, flavourful lunch or weekend bite.

The key is to season liberally — we love ours with a healthy sprinkle of espelette pepper, plenty of lemon zest, and fresh chilli.⁠

Ingredients:

1 pack of Will Studd Aphrodite barrel-aged feta
1 red chilli, finely sliced
1 bunch of chives, finely chopped
1 lemon, juice and zest
1 loaf of crusty bread (we love Baker Bleu's Country Loaf)
Sunkiss Grove Olive Oil
Espelette pepper, sea salt, and freshly ground black pepper to taste

Lightly toast thin slices of the Baker Bleu country loaf until golden brown. Break the feta by hand and scatter generously over each warm slice of bread. We like ours in large, rustic shapes to capture all of the seasoning.

Garnish with the finely sliced red chilli, chopped chives, and fresh lemon zest, then squeeze over a splash of lemon juice. 

Finish with a generous drizzle of olive oil, a pinch of Murray River salt flakes, and a dusting of espelette pepper.