Griddled Vegetables with Feta & (Cauliflower) Tabouleh

Griddled Vegetables with Feta & (Cauliflower) Tabouleh

Feta tabouleh (2)
“This is a great meat-free recipe.  Barbecuing a whole block of feta is a really interesting way to use it – you get a wicked texture contrast between the beautifully golden outside and the soft, creamy centre. The smoky flavour adds a subtle but beautiful twist to this delicious summery dish.”

Quote & Image Credit: Jamie Oliver

I agree!  I’m sharing Jamie’s original recipe here, but if you want to be wheat-free, as well as meat-free, then just swap out the cracked wheat for my super nutritious, super quick,Cauliflower Tabouleh – check out how to do it here.

You can serve this dish hot or cold – or transport it to your picnic!  Any-which-way you choose… you’ll enjoy!

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Griddled Vegetables with Feta & (Cauliflower) Tabouleh
Served hot or cooled to room temperature, this Jamie Oliver recipe is meat-free (even wheat-free, if you want - see notes below) and it's so deliciously smokey. It's great for picnics too - put the finished dish in a transportable container and serve when you get there! What's not to like?
Servings
Ingredients
For the tabouleh
For the feta
Servings
Ingredients
For the tabouleh
For the feta
Instructions
For the feta
  1. Light your barbecue [or grill] and give the coals time to get nice and hot.
  2. Add the feta to a small bowl with half the oregano leaves, a drizzle of olive oil and a good pinch of sea salt and black pepper. Set aside to marinate.
For the tabouleh
  1. Cook the cracked wheat according to the packet instructions, then rinse and drain. Set it aside to cool a little.
  2. Pick and finely chop the mint and parsley, then finely chop the cucumber.
  3. Once the cracked wheat has cooled, mix in the mint, parsley and cucumber, a good squeeze of lemon juice and a good pinch of salt and pepper. Have a taste and tweak the seasoning to your liking, then cover and set aside.
  4. Once your barbecue [or grill] is hot enough to start cooking, grill all of the vegetables and the garlic and, once beautifully charred on both sides, transfer them to a chopping board.
  5. Chop up all the veg together, 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.
  6. Carefully griddle the whole marinated feta on the barbecue for about 3 minutes (this will depend how hot your barbecue is), or until golden and crispy, then gently turn and cook for another 1 to 2 minutes.
  7. Carefully griddle the whole marinated feta on the barbecue for about 3 minutes (this will depend how hot your barbecue is), or until golden and crispy, then gently turn and cook for another 1 to 2 minutes.
  8. 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 (do not be tempted to touch them because they will be very hot!).
  9. After a couple of minutes, tip them onto a sheet of oiled grease proof paper to harden and cool, then roughly chop and leave to one side.
  10. TO SERVE HOT: 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. Crumble the feta over the top of each serving.
  11. TO SERVE COLD or FOR A PICNIC: Allow all the components to cool before assembling the final dish
Recipe Notes

I'm sharing Jamie's original recipe here, but if you want to be wheat-free, as well as meat-free, then just swap out the cracked wheat for our super nutritious, super quick,Cauliflower Tabouleh - check out how to do it here.

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Izabella Natrins

I'm here to inspire and support women at midlife and beyond to re-ignite purpose and meaning to take back control of their health and create the radical, resilient heath they want and deserve. As a whole-health expert with over 30 years experience in the field, a qualified Health and Wellness Coach and Ballymaloe-trained nutritional chef, my real food nutrition and lifestyle medicine programmes support women fighting fatigue, struggling with overwhelm, weight gain, sleep, energy and niggling or multiple diagnosed health issues. As an advocate for real food nutrition, regenerative agriculture and whole-health, my book 'The Real Food Solution' is an evidence-based treasury wisdom for energy, vitality and better health for people and planet and a call to action to change the way we grown, source and cook our food. As the CEO at The UK Health Coaches Association, I'm proud to continue the task of leading the first professional association for Health and Wellness Coaches in the world and the gold standard for the UK and Ireland.

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