Black pepper and ginger baked feta with kale and spinach salad
An average of 5.0 out of 5 stars from 2 ratings
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
- Dietary
- Egg-freeNut-freeVegetarian
Baked feta makes a delicious lunch that is really quick and full of flavour.
Ingredients
For the feta
- feta: 200g/7oz barrel-aged fetaÌý
- olive oil: 2 tbsp olive oil
- : 2cm/1in piece fresh ginger, peeled and grated
- oregano: 1 tbsp dried oreganoÌý
- black pepper: 2 tsp freshly ground black pepper
For the kale and spinach tabbouleh
- kale: 30g/1oz kale, stalks removed and choppedÌý
- spinach: 30g/1oz baby spinach, chopped
- spring onions: 4 spring onions, trimmed and chopped
- basil: bunch basil, shredded
- tomatoes: 4 tomatoes, seeds removedÌýand chopped
- couscous: 150²µ/5½´Ç³ú couscous, cookedÌý
- olive oil: 2 tbsp olive oil
- lemons: 2 lemons, juice only
- black pepper: 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.
