Finely grind the fennel seeds in a mortar and mix with olive oil, salt and pepper.
Cut the feta into approx. 1 x 1 cm pieces and marinate in the fennel olive oil for one hour.
Peel the cucumbers, remove the seeds and also cut into cubes of about 1 x 1 cm.
Now assemble the skewers: An olive on each, a cucumber cube on top and finally skewer feta. Arrange decoratively on a platter.
Sprinkle with freshly cut garden cress.
Preparation Tip:
Serve feta skewers as finger food at the next (garden) party!
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