Filo-Baked Feta with Tabbouleh

Steps

1. Preheat oven to 200°C. Line an oven tray with baking paper. Prepare beans. Pat feta dry and cut into 2 slabs. To do this, lightly place your hand flat on top of feta and carefully slice through horizontally to make two thin slabs. Season with pepper. Lay one sheet of filo pastry on a flat surface, with the short-side facing you, and brush with olive oil ensuring it is well covered.
2. Place one piece of feta in the bottom middle of the filo and fold the sides over the top to cover the cheese. Fold the cheese over and away from you, until you have reached the end of the filo pastry. Brush the outside of pastry with olive oil and place, seam-sidedown, on prepared tray.
3. Repeat with second piece of filo and feta. Bake for about 10 minutes. Remove from oven, drizzle over honey and return to oven to cook a further 5 minutes, until golden.
4. While feta bakes, prepare the tabbouleh. Bring water, lemon zest, olive oil and salt to the boil in a small pot. Once boiling, turn off heat and add bulgur, dried fruit and green beans. Cover with a tight-fitting lid and leave to steam for 6-8 minutes, until grains are tender.
5. Dice cucumber and tomato 1cm and finely chop onion. Place all in a large bowl, along with cooked bulgur, a drizzle of olive oil and all remaining tabbouleh ingredients. Toss and season to taste.
6. To serve, divide tabbouleh between plates and top with filo baked feta. Garnish with mint leaves.