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Black pepper and ginger baked feta with kale and spinach salad

Prepare: less than 30 mins
Cook: 10 to 30 mins
Serve: Serves 2
Dietary: Egg-free Nut-free Vegetarian

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 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

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.