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
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