Greek Tabbouleh with Oregano Baked Feta and Honey

Greek Tabbouleh with Oregano Baked Feta and Honey

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, February 11, 2018.
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Watch feta while cooking to ensure it doesn’t get too caramelised on the bottom.

Ingredients

Oregano Baked Feta and Honey

  • 200g feta cheese
  • ½ teaspoon oregano rub
  • 1 tablespoon olive oil
  • 1-2 teaspoons honey

Greek Tabbouleh

  • ½ cup water or vegetable stock
  • ¼ teaspoon salt
  • 100g bulgur wheat
  • 2 tomatoes
  • ½ telegraph cucumber
  • ¼-½ red onion
  • 100g grapes
  • Zest and juice of 1 lemon
  • 3 tablespoons parsley leaves, roughly chopped
  • 50g Greek dressing

To Serve

  • 3 tablespoons picked mint leaves

Steps

  1. Preheat oven to 220°C. Line an oven tray with baking paper. Prepare herbs. Cut feta into 4 even triangles. Place oregano rub and olive oil in a small bowl and mix well. Add feta, toss to coat well and set aside.
  2. Bring water/stock and salt to a simmer in a small pot (with a lid). Remove from heat, add bulgur wheat, cover and leave to soak for about 6 minutes, until grains are tender. Fluff up grains with a fork.
  3. Place feta on prepared tray and drizzle over honey. Bake for 10-12 minutes (on lower rack), until hot and golden.
  4. Dice tomatoes 1cm; finely dice cucumber; finely dice onion; halve grapes. Place all in medium bowl, along with cooked bulgur wheat.
  5. Add lemon zest and juice, parsley and Greek dressing to bowl with bulgur and veggies. Toss to combine and season to taste.
  6. To serve, divide Greek tabbouleh between plates and top with oregano baked feta and honey, caramelisedside- up. Sprinkle over mint leaves and finish with a drizzle of olive oil.

Nutritional Information

Energy 2291 kj
548 kcal
Protein 18.5g
Carbohydrate 39.2g
Fat 33.6g