Black pepper and ginger baked feta with kale and spinach salad

Black pepper and ginger baked feta with kale and spinach salad

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

Dietary
Vegetarian


By Matt Tebbutt
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