Feta Lemon Relish

  • 1 lemon, preferably seedless
  • 1/4 cup extra-virgin olive oil
  • 1/4 to 3/8 teaspoon Never Not Eating Chraime
  • 1 large garlic clove, thinly sliced
  • 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
  • 1 teaspoon Never Not Eating Za’atar
  • 3 ounces firm, dry feta cheese, crumbled 

Zest lemon to equal 1/2 teaspoon zest. Peel lemon, removing all white pith. Cut between membranes to remove lemon sections; discard membranes. Chop lemon sections.

Combine oil, Never Not Eating Chraime, and garlic in a small skillet. Cook over medium-low until garlic is just golden brown, about 3 minutes. Remove from heat, and stir in parsley, Never Not Eating Za’atar, and lemon zest. Add feta and chopped lemon, and stir gently to combine. Let stand until cheese is warm and softened but not melted, about 2 minutes. Serve relish over chicken and freekeh. Garnish with parsley, if desired.

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