Tabbouleh with baked feta, chilli and mint

This fresh tasting mezze from Maria Elia is quick to make for a summer starter or lunchtime salad
By Maria Elia
Tabbouleh with baked feta, chilli and mint
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 20 minutes
  • Effort: easy

Ingredients

For the feta

  • 3 tomatoes, sliced
  • 4 blocks evenly-sized feta cheese, each about 70g
  • 1 tsp dried crushed chillies
  • handful mint leaf, roughly chopped

For the tabbouleh

  • 120 g flat leaf parsley
  • 50 g mint leaf
  • 2 tomatoes, finely diced
  • 50 g puy lentils, cooked according to packet instructions
  • 1 small red onion, finely diced
  • 1/2 tsp ground cinnamon
  • 1 tsp ground allspice
  • 1 lemon, juice only
  • 60 ml olive oil

Tips and Suggestions

You can watch Maria make her baked feta here.

When choosing feta, look for Greek feta imported from Greece, wrapped in Cryo-vac containers which should contain some of the brine the cheese was made with. This adds flavour and moisture. The cheese should be made with goat's or sheeps milk which gives Greek feta its distinctive taste.

Method

1. For the feta: preheat the oven to 190C/fan 170C/gas 5. Line a baking tray with a large piece of foil. Lay the tomato slices on the foil and sprinkle with a little sea salt and freshly ground pepper. Put the feta on top, drizzle with extra virgin olive oil and sprinkle over the crushed chillies. Put another piece of foil on top and seal the edges to make a parcel. Bake for about 8 minutes if the feta is at room temperature, or about 15 minutes if the feta comes straight from the fridge. Remove and open the parcels then sprinkle over the mint leaves just before serving.

2. For the tabbouleh:. Using a very sharp knife, slice the parsley as thinly as possible, starting with the leaves and going down to the stalks. Repeat with the mint leaves. Combine the tomatoes, cooked lentils, diced onion, sliced herbs and the spices then season with salt. Dress with lemon juice and olive oil. Serve with the feta and tomatoes.

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