- 400g vine tomatoes
- 150g bulgar wheat
- 1 tsp mixed spice
- 2 red onions
- 1 lemon
- 1 ridged cucumber
- 50g rocket
- A handful of mint, leaves only
- 200g feta
- 40g honey
- A handful of thyme, leaves only
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 300ml boiling water
- Baking tray
- Measuring jug
- Vegetable peeler
- Small ovenproof dish
- 1.
Heat the oven to 200°C/Fan 180°C/Gas 6. Fill and boil your kettle. Line a baking tray with baking paper. Quarter the tomatoes and place them in a single layer on the baking tray. Drizzle with ½ tbsp olive oil and a pinch of salt and pepper. Toss to coat, then make sure they are spread out. Roast for 20 mins.
- 2.
While the tomatoes roast, tip the bulgar wheat into a bowl. Sprinkle in 1 tsp of the mixed spice with a pinch of salt. Pour in 300ml boiling water. Stir a few times then cover with a plate and leave to soak while your prepare the rest of the dish.
- 3.
Peel and very finely chop the onions into small dice. Place in a large bowl. Zest and juice the lemon and tip into the bowl with the onion. Add a pinch of salt. Scrunch together with your hands for 1 min.
- 4.
Peel and cut the cucumber in half lengthways (the skin can be bitter, so it is better peeled). Scoop out the seeds with a teaspoon and discard. Finely chop the cucumber and place it into the large bowl on top of the onions, but don’t stir it in. Roughly chop the rocket and place into the bowl on top of the cucumber. Shred the mint leaves and add those too.
- 5.
Pat the feta dry with kitchen paper or a clean tea towel. Cut it in half. Place the feta halves in a small ovenproof dish lined with baking paper. Drizzle over 1 tbsp olive oil. When the tomatoes have cooked for 20 mins, slide the feta into the oven and cook the feta and tomatoes for 10 more mins. The tomatoes will be soft and cherred while the feta will have just started to melt and char at the edges.
- 6.
Pick the leaves off the thyme sprigs. After 10 mins cooking, remove the feta from the oven. Drizzle over the honey and scatter over the thyme leaves. Crack over plenty of black pepper. Slide back into the oven for 5 mins.
- 7.
Drain the bulgar wheat, if necessary. Fold the spiced bulgar wheat through the onion, cucumber and rocket, mixing everything together. Drizzle in ½ tbsp olive oil. Taste and season with more salt and pepper if you think it needs it.
- 8.
Pile the tabbouleh onto 2 warm plates. Top with the roast tomatoes and feta. Drizzle over any juices from the dishes and serve.
- 9.