method
1. Pat the feta cheese dry with paper towels and cut into 3/4 inch cubes. Transfer to a bowl and sprinkle the oregano, cilantro seeds and 1 tablespoon cracked black pepper all over the feta cheese.
2. Drain the sun-dried tomatoes over a bowl so that you retain all of the oil. Arrange the feta, chillies, rosemary and sun-dried tomatoes in a sterilized 3 cup wide-necked jar with a clip-top lid.
3. Cover with the reserved sun-dried tomato oil (you should have about 3 tablespoons) and top up with olive oil. Seal and refrigerate for 1 week before using. Serve at room temperature.
