Griddled vegetables & feta with tabbouleh!

This is a great meat-free recipe.

This recipe is presented by Jamie Oliver!

SERVES            8

COOKS IN    55 MINUTES

Ingredients

• ½ a bunch of fresh oregano
• ½ a bunch of fresh flat-leaf parsley
• 2 red onions
• 1 large aubergine
• 150 g feta cheese
• olive oil
• 3 courgettes (a mixture of yellow and green)
• 2 handfuls of mixed tomatoes
• 1 bulb of garlic
• 50 g shelled pistachios
• 2 tablespoons runny honey
• extra virgin olive oil
• TABBOULEH
• 250 g cracked wheat
• 1 bunch of fresh mint
• 1 big bunch of fresh flat-leaf parsley
• ½ a cucumber
• 1 lemon

Method

1. Light your grill and give the coals time to get decent and hot.
2. Pick the oregano and parsley leaves, peel and cut the onions into wedges and split the aubergine lengthways.
3. Add the feta to a little bowl with a large portion of the oregano leaves, a shower of olive oil and a decent squeeze of ocean salt and dark pepper. Put aside to marinate while you set up whatever is left of the dish.
4. Next make the tabbouleh. Cook the broke wheat as per the bundle guidelines, at that point flush and deplete. Put it aside to cool a bit.
5. Pick and finely slash the mint and parsley, at that point finely cleave the cucumber.
6. Once the split wheat has cooled, blend in the mint, parsley and cucumber, a great crush of lemon juice and a decent squeeze of salt and pepper. Have a taste and change the flavoring to your enjoying, at that point cover and put aside.
7. Once your grill is sufficiently hot to begin cooking, barbecue the majority of the vegetables and the garlic and, once perfectly roasted on the two sides, exchange them to a slashing board.
8. Cleave up all the veg together, crushing the garlic cloves out of their skins and squishing the tomatoes. Generally slash the parsley and remaining oregano leaves into the vegetables, season and shower with olive oil.
9. Precisely iron the entire marinated feta on the grill for around 3 minutes (this will depend how hot your grill is), or until brilliant and firm, at that point delicately turn and cook for another 1 to 2 minutes.
10. Toast the pistachios in a little dish over a medium warmth until softly brilliant, at that point spoon over the nectar and enable the nuts to caramelize, hurling consistently to prevent them from getting in the skillet (don’t be enticed to touch them since they will be extremely hot!).
11. Following two or three minutes, tip them onto a sheet of oiled greaseproof paper to solidify and cool, at that point generally cleave and leave to the other side.
12. Spoon the tabbouleh onto an extensive serving dish, at that point top with the cleaved vegetables.
13. Place the griddled feta in the inside, shower with some additional virgin olive oil and scramble over the fresh crushed pistachios. To serve, disintegrate the feta over the best. Flavorful presented with toasted flatbreads.

Enjoy!

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Via - healthyforreallife.com