To make the marinated feta, roughly break the feta into 16 irregular pieces, and place in a 600ml/20fl oz jar or glass. In a separate bowl, stir the olive oil, chilli and mint together. Peel the lemon skin with a potato peeler and nestle the pieces of peel around the feta in the jar twisting them slightly as you go to release the aromatic oils. Pour the flavoured olive oil, along with all of the mint and chilli, over the feta and cover with a lid or cling film. Leave to marinate at room temperature while you prepare the salad – from 10 minutes, up to 2 hours in advance of the time you want to serve.
