Stuffed Grape Leaves with Sheep Cheese

Ingredients

• 160 g pickled organic grape leaves (about 16 pieces)
• 2 red onions
• 500 g feta cheese (45% fat in whole milk)
• 3 tbsp honey
• 1 tsp fennel seeds
• ¼ tsp ground cumin
• 2 tbsp Rapeseed oil

Instructions

1. 1.

   Place the grape leaves in cold water for about an hour. Peel and slice the onions into wedges. Cut the feta into eight equal pieces.

2. 2.

   Arrange two grape leaves overlapping each other, place one piece of feta on top, drizzle with honey, sprinkle fennel seeds and cumin over it. Fold in the sides, roll up, and brush the parcels with oil.

3. 3.

   Grill the stuffed grape leaves with sheep cheese and onions over a hot grill, turning for 6–7 minutes, using a grill pan if needed. Serve warm or cold.