1/4teaspoonfine sea saltplus more to taste if needed
black pepper
about 1/2 recipe almond feta
Instructions
Toast the fennel seeds in a small pan over medium heat until they begin to pop and brown. Transfer to a mortar and pestle (alternatively: you can use a plastic bag and a rolling pin or heavy object) and crush roughly. Stir together the crushed seeds and rest of the marinade in a bowl.
Place the almond feta in another bowl and drizzle the marinade on top. Let sit for 10-30 minutes before eating.
Notes
Adapted from Ottolenghi's marinated buffalo mozzarella and tomato.