Black pepper and ginger baked feta with kale and spinach salad
Baked feta makes a delicious lunch that is really quick and full of flavour.
By Matt Tebbutt
From Saturday Kitchen
Ingredients
For the feta
- 200g/7oz barrel-aged fetaÌý
- 2 tbsp olive oil
- 2cm/1in piece fresh ginger, peeled and grated
- 1 tbsp dried oreganoÌý
- 2 tsp freshly ground black pepper
For the kale and spinach tabbouleh
- 30g/1oz kale, stalks removed and choppedÌý
- 30g/1oz baby spinach, chopped
- 4 spring onions, trimmed and chopped
- bunch basil, shredded
- 4 tomatoes, seeds removedÌýand chopped
- 150²µ/5½´Ç³ú couscous, cookedÌý
- 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.
