Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 2
Dietary
Vegetarian

From Saturday Kitchen
Ingredients
For the feta
- 200g/7oz barrel-aged feta
- 2 tbsp olive oil
- 2cm/1in piece fresh ginger, peeled and grated
- 1 tbsp dried oregano
- 2 tsp freshly ground black pepper
For the kale and spinach tabbouleh
- 30g/1oz kale, stalks removed and chopped
- 30g/1oz baby spinach, chopped
- 4 spring onions, trimmed and chopped
- bunch basil, shredded
- 4 tomatoes, seeds removed and chopped
- 150g/5½oz couscous, cooked
- 2 tbsp olive oil
- 2 lemons, juice only
- salt and freshly ground black pepper
Method
To make the feta, preheat the oven to 180C/160C Fan/Gas 4. Coat the cheese in the oil and mix the ginger, oregano and pepper together in a bowl. Coat the cheese in the pepper mixture. Line a baking tray with baking paper, place the feta on the tray and bake for 10–15 minutes.
To make the tabbouleh, mix all the ingredients together in a bowl. Season with salt and pepper. Serve the baked feta with the salad.