GRILLED VEGETABLES & FETA WITH TABBOULEH
½ a bunch of fresh oregano
½ a bunch of fresh flat-leaf parsley
2 red onions
1 large eggplant
150g feta cheese
2 handfuls of mixed tomatoes
1 bulb of garlic
50g shelled pistachios
2 tablespoons runny honey extra virgin olive oil
250g cracked wheat
1 bunch of fresh mint
1 big bunch of fresh flat-leaf parsley
½ a cucumber
Peel and slice the onions into wedges and halve the eggplant lengthways. Add the feta to a small bowl with half the oregano leaves, a drizzle of olive oil season, set aside to marinate.
For the tabbouleh, cook the cracked wheat according to the packet instructions, then rinse and drain. Set it aside to cool. Finely chop mint and parsley and cucumber. Once cracked wheat has cooled, mix in the mint, parsley and cucumber, squeeze of lemon juice and pinch of salt and pepper.
Grill all of the vegetables and the garlic and, once charred on both sides, transfer to a chopping board. Chop up all the vegetables, squeezing the garlic cloves out of their skins and squishing the tomatoes. Roughly chop the parsley and remaining oregano leaves into the vegetables, season and drizzle with olive oil.
Carefully griddle the whole marinated feta on the barbecue for about 3 minutes Toast the pistachios in a small pan over a medium heat until lightly golden, then spoon over the honey and allow the nuts to caramelise, tossing regularly to stop them from catching in the pan
Wait until cool then roughly chop and leave to one side. Spoon the tabbouleh onto a large serving dish, then top with the chopped vegetables. Place the griddled feta in the centre, drizzle with a little extra virgin olive oil and scatter over the crispy smashed pistachios. To serve, crumble the feta over the top. Delicious served with toasted flatbreads.
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