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.
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
120g pomegranate seeds
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 aside.
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 browned well.
5 Meanwhile, prepare all the vegetables and herbs as listed and put them into a large bowl with the lentils and bulgur.
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.
Extracted from Quick & Delicious: 100 recipes in 30 minutes or less by Gordon Ramsey, published by Hodder and Stoughton