FESTIVE FETA TABBOULEH

GRILLED feta doesn’t melt — it just becomes softer and creamier, with deliciously crisp edges. It’s amazing with this tabbouleh, as the salty, tangy cheese is tempered by the sweet, sticky pomegranate molasses in the dressing.

SERVES 4

● 250g bulgur wheat

● 4 pieces of feta cheese, roughly 70g each

● 1 tbsp olive oil

● 250g mini cucumbers, thickly sliced

● 2 celery sticks, finely chopped

● 1 red onion, peeled and diced

● 200g cherry tomatoes, halved

● 2 large handfuls of mint, roughly chopped

● 100g flat-leaf parsley, roughly chopped

● 2 x 250g packets of cooked Puy lentils

● Sea salt and freshly ground black pepper

DRESSING

● 60ml extra-virgin olive oil

● 3 tbsp pp pomegranate g molasses

● 2 tbsp red wine vinegar

● ¼ tsp ground allspice

TO SERVE

● 120g pomegranate seeds

● Lemon wedges

Preheat the grill. Line a baking tray with a silicone mat. Put the bulgur into a small saucepan, cover generously with a kettle of freshly boiled water, then bring to the boil over a high heat. Cook for 7-10 minutes, or until the bulgur has softened. tip the cooked bulgur into a sieve and hold under running cold water until cool. Drain well and set aside.

While the bulgur is cooking, place the feta on the prepared tray, drizzle with the olive oil and season. Cook under the grill for 10-12 minutes, or until it has browned well.

Meanwhile, prepare all the vegetables and herbs as listed and place into a large bowl with the lentils and bulgur. Whisk together all the dressing ingredients, then pour over the bulgur mixture and stir. Season. remove the feta from the grill and check it is well coloured. If it hasn’t browned, run a blowtorch over it, or return it to the grill for a few more minutes.

Place the bulgur wheat on four plates or a platter, and add the feta on top. Sprinkle with pomegranate seeds and serve with lemon wedges.