When you grill feta, it doesn’t melt – it just becomes softer
and creamier with deliciously crisp edges. It’s amazing with this lentil-filled
tabbouleh, as the salty, tangy cheese is tempered by the sweet and sticky pomegranate
molasses in the dressing. You can serve the salad on its own or as part of a
big summer lunch, perhaps with the Blood Orange, Radicchio and Fennel Salad on
page 202 and the Warm Aubergine, Tomato and Burrata salad on page 31.
Ingredients 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 finely 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
For the dressing 60ml extra virgin olive oil 3 tbsp pomegranate molasses 2 tbsp red wine vinegar ¼ tsp ground allspice
To serve 120g pomegranate seeds Lemon wedges
1 Preheat the grill. Line a baking
tray with a silicone mat.
2 Bring a kettle of water to the
boil. Put the bulgur into a small saucepan, cover generously with the boiled water,
then bring to the boil over a high heat. Cook for 7–10 minutes, or until the
bulgur has softened.
3 Tip the cooked bulgur into a
sieve and hold it under running cold water until cool. Drain well and set
4 While the bulgur is cooking,
place the feta on the prepared tray, drizzle with the olive oil and season with
salt and pepper. Cook under the grill for 10–12 minutes, or until it has
5 Meanwhile, prepare all the
vegetables and herbs as listed and put them into a large bowl with the lentils and
6 Whisk together all the dressing
ingredients, then pour over the bulgur mixture and stir well. Season to taste.
7 Remove the feta from the grill
and check that it is well coloured. If any parts haven’t browned properly, run a
blowtorch over them, or return to the grill for a few more minutes.
8 Divide the bulgur between four plates and place a piece of feta on top. Sprinkle with the pomegranate seeds and put a lemon wedge on to each plate before serving.