Ingredients
2 blocks Greek feta
1 container pitted green olives
¼ jar Beerenberg Hot Chilli Honey
1 tbsp olive oil
Salt and pepper, to taste
Directions
Slice the feta into 1cm cubes.
Arrange the feta and olives on a serving dish, alternating them to create a checkerboard pattern.
Drizzle with olive oil and a generous amount of Beerenberg Hot Chilli Honey.
Season with salt and pepper.
