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Mixed Vegetable & Tabbouli Salad

A refreshing summer salad, topped with creamy feta
Difficulty Level: Easy
Serves: 4


Olive oil
1 eggplant, chopped into cubes
2 zucchinis, sliced
250g cherry tomatoes, halved
1 red onion, sliced thickly
8 cloves of garlic, skin removed
200g feta, chopped into cubes
½ bunch of oregano, shredded
1 bunch of parsley, shredded
1 bunch of mint, shredded
½ cucumber, diced
2 cups of cous cous, cooked
1 lemon, juice


  1. Pre-heat oven at 220 C
  2. Mix feta with oregano, olive oil, salt and pepper. Set aside to marinate
  3. Place eggplant, zucchini, onion and garlic in a baking tray and drizzle with olive oil. Bake for 20-30mins or until cooked through
  4. Meanwhile, prepare tabbouli by mixing together cous cous, parsley, mint, cucumber and lemon juice. Season with salt and pepper to taste
  5. Spoon the tabbouli into a serving dish and top with baked vegetables and marinated feta. Best served warm and with a side of toasted flatbread