Marinated Fetta

750g Greek-style fetta cheese
1 lemon
1/4 cup lemon juice
1/2 teaspoon black peppercorns
2 bay leaves
2 teaspoons dried oregano
1 teaspoon fennel seeds
2 1/2 to 3 cups light olive oil

1. Cut cheese into 3cm cubes. Place into a large, sterilized jar (1-litre capacity). Peel rind from lemon using a vegetable peeler. Add to the jar with juice, peppercorns, bay leaves, oregano and fennel seeds.

2. Pour in enough oil to cover cheese; seal jar. Stand for at least two days before serving.