Summer grilled feta salad recipe

Take a bite into a flavor-packed journey that’s the perfect meal-prep for busy people always on the go. Get ready to indulge in this fresh and vibrant delight, fueling your summer adventures!

Ingredients

For salad:

• 210 g feta cheese
• 1 tbsp olive oil
• ¼ tsp black pepper
• 140 g couscous
• 240 ml water
• 1 tsp salt
• 400 g cucumber
• 20 g fresh parsley
• 50 g shallot, finely chopped
• 240 g brown lentil, cooked
• 120 g black olive
• 100 g pomegranate seeds

For dressing:

• 3 ½ tbsp olive oil
• 3 tbsp balsamic vinegar
• 1 tbsp honey
• ¾ tsp salt
• ½ tsp four spices

Method

To prepare this delicious salad, start by preheating the oven to 200 °C. Place 210 g of feta cheese on a baking tray and drizzle it with 1 tbsp of olive oil. Season the cheese with ¼ tsp of black pepper and bake it on the top rack for 15 minutes. Meanwhile, in a pot, add 140 g of couscous and dry toast it for 2-3 minutes. Remove from heat and pour over 240 ml of hot water mixed with 1 tsp of salt. Stir and cover the pot for 10 minutes. Next, dice 400 g of cucumber and finely chop 20 g of fresh parsley. In a large mixing bowl, combine 240 g of cooked brown lentils, the cooked couscous, the diced cucumber, the chopped parsley, and 50 g of chopped shallots. Mix everything well. In a small jar, mix together 3 1/2 tbsp of olive oil, 3 tbsp of balsamic vinegar, 1 tbsp of honey, ¾ tsp of salt, and ½ tsp of four spices to make the dressing. Pour the dressing over the salad and mix it well. Divide the salad among serving bowls and sprinkle it with 120 g of sliced black olives and 100 g of pomegranate seeds. Finally, top each salad with a slice of baked feta cheese and serve.