• Mix the ground cumin and golpar if using and reserve.
• Cut the feta into cubes people can eat in one bite with a toothpick. Put the cubes of cheese in a bowl and season with a pinch of golpar and cumin mix, then add a few scrapes of lemon zest and the oil.
• From here the cheese can be packed into a mason jar and stored until you're ready to serve, if you want.
• Grate the garlic over the cheese using a microplane grater.
• Add some of the fresh herbs and gently fold the cheese with the oil mixture. Double check the seasoning and adjust until it tastes good to you, then allow to rest for at least 30 minutes before serving.

To serve as pictured

• For the most dramatic presentation, cut the block of cheese into small cubes, leaving them in the shape of a square in a shallow dish. Sprinkle the cheese with the golpar and cumin. Grate half of the garlic clove into the oil, then add the hot pepper, black pepper and a few gratings of lemon zest, mix, and drizzle over the top of the cheese and allow to rest for at least 30 minutes before serving.
• Just before serving, use a spatula to transfer the cheese to a serving plate, drizzling the oil from the marinating dish over the top. Garnish with the green coriander and fresh herbs and serve with crackers and toothpicks. It's great served alongside hummus, olives and flatbread for a mezze platter.