Greek Tabbouleh with Oregano Baked Feta and Honey

Greek Tabbouleh with Oregano Baked Feta and Honey

Ready in 30 minutes • Serves 2
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, January 27, 2019.
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Ingredients

Baked Feta

  • 200g feta cheese
  • ½ tsp oregano rub
  • 2 tsp honey

Greek Tabbouleh

  • ½ cup water
  • 1 pack bulgur wheat
  • 2 tomatoes
  • ½ telegraph cucumber
  • ¼ red onion
  • Zest and juice of 1 lemon
  • 1 bunch parsley, chopped
  • 1 pack Greek dressing

To Serve

  • ½ bunch mint

Steps

  1. Prep feta Preheat oven to 220oC. Cut feta into 4 even triangles. Place oregano rub and a drizzle of olive oil in a bowl and mix well. Add feta, toss to coat well.
  2. Cook bulgur Bring water and ¼ tsp salt to the boil 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.
  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. Prep veggies and make tabbouleh Dice tomatoes 1cm; finely dice cucumber and onion. Place all in a bowl, along with cooked bulgur wheat. Add lemon zest and juice, parsley and Greek dressing to bowl with bulgur and veggies. Toss to combine and season to taste.

Nutritional Information

Energy 2539 kj
607 kcal
Protein 22.7g
Carbohydrate 43.7g
Fat 36.1g