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, September 2, 2018.
Order Now
Order Now

Ingredients

Baked Feta

  • 200g feta cheese
  • ½ tsp oregano rub
  • 1 Tbsp olive oil
  • 1-2 tsp honey

Tabbouleh

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

To Serve

  • 3 Tbsp mint leaves *

Steps

  1. Prep feta and herbs Preheat oven to 220ºC. Cut feta into 4 even triangles. In a small bowl, combine oregano and oil. Add feta, then toss to coat.
  2. Cook bulgur In a small pot (with a lid), bring water, stock and a pinch of salt to a simmer. Remove from heat, add bulgur and cover. Leave to soak for about 6 minutes, until grains are tender. Fluff up grains with a fork.
  3. Bake feta Place feta on a lined oven tray and drizzle over honey. Bake for 10-12 minutes, on lower oven rack, until golden and hot. Watch feta while cooking, to ensure it doesn’t get too caramelised on the bottom.
  4. Prep tabbouleh veggies Dice tomatoes 1cm; finely dice cucumber; finely dice onion; halve grapes. Place all in a medium bowl, along with cooked bulgur.
  5. Finish tabbouleh Add lemon zest and juice, parsley and Greek dressing to bowl with bulgur. Toss to combine and season to taste.
  6. To serve Divide tabbouleh between plates and top with baked feta. Sprinkle with mint and drizzle with olive oil.

Nutritional Information

Energy 2292 kj
548 kcal
Protein 18.4g
Carbohydrate 39.3g
Fat 33.6g