Oregano & Honey Baked Feta with Greek Tabbouleh

Oregano & Honey Baked Feta with Greek Tabbouleh

Ready in 30 minutes • Serves 4
This dish most recently appeared in My Veggie (3 Nights For 4) on Sunday, December 15, 2019.
Order Now
Order Now

Ingredients

Feta

  • 2 tsp oregano rub
  • 400g feta cheese, cut into 8 triangles
  • 1 Tbsp honey

Tabbouleh

  • 1 cup water
  • 1 pack bulgur wheat
  • 3 tomatoes, diced 1cm
  • 1 lebanese cucumber, finely diced
  • 1/2 red onion, finely diced
  • Zest & juice of 1 lemon
  • 1 bunch parsley, chopped
  • 1 pack Greek dressing

To Serve

  • 1 bunch mint, leaves picked

Steps

  1. Preheat oven to 220°C. Prep feta. Place oregano rub and a drizzle of oil in a bowl and mix well. Add feta and toss to coat well.
  2. Cook bulgur. Place water and a pinch of salt in a small pot and bring to the boil. Remove from heat, add bulgur wheat, cover with a lid and leave to soak for about 6 minutes, until grains are tender.
  3. Bake feta. Place feta on a lined oven tray and drizzle over honey. Bake for 10-12 minutes (on lower rack in oven), until hot and golden.
  4. Make tabbouleh. Prep tomatoes, cucumber and onion. In a large bowl, combine cooked bulgur wheat with veggies. Add lemon zest and juice, parsley and Greek dressing, toss to combine and season to taste.
  5. Serve Greek tabbouleh with baked feta and mint leaves.

Nutritional Information

Energy 2483 kj
593 kcal
Protein 22.1g
Carbohydrate 41.2g
Fat 36.1g