Black pepper and ginger baked feta with kale and spinach salad

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