Griddled vegetables with feta | Jamie magazine recipes (2024)

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Griddled vegetables & feta with tabbouleh

With caramelised pistachios

  • Vegetarianv
  • Dairy-freedf

With caramelised pistachios

  • Vegetarianv
  • Dairy-freedf

“This is a great meat-free recipe. Barbecuing a whole block of feta is a really interesting way to use it – you get a wicked texture contrast between the beautifully golden outside and the soft, creamy centre. The smoky flavour adds a subtle but beautiful twist to this delicious summery dish. ”

Serves 8

Cooks In55 minutes

DifficultyNot too tricky

Jamie MagazineAlfrescoAustralia dayMainsBBQ foodFeta

Nutrition per serving
  • Calories 215 11%

  • Fat 9.8g 14%

  • Saturates 3.4g 17%

  • Sugars 10.5g 12%

  • Salt 1.3g 22%

  • Protein 8.9g 18%

  • Carbs 20.6g 8%

Of an adult's reference intake

Griddled vegetables with feta | Jamie magazine recipes (3)

Recipe From

Jamie Magazine

By Jamie Oliver

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  • ½ a bunch of fresh oregano
  • ½ a bunch of fresh flat-leaf parsley
  • 2 red onions
  • 1 large aubergine
  • 150 g feta cheese
  • olive oil
  • 3 courgettes (a mixture of yellow and green)
  • 2 handfuls of mixed tomatoes
  • 1 bulb of garlic
  • 50 g shelled pistachios
  • 2 tablespoons runny honey
  • extra virgin olive oil
  • 250 g cracked wheat
  • 1 bunch of fresh mint
  • 1 big bunch of fresh flat-leaf parsley
  • ½ a cucumber
  • 1 lemon

Tap For Method

The cost per serving below is generated by and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Griddled vegetables with feta | Jamie magazine recipes (4)

Recipe From

Jamie Magazine

By Jamie Oliver

Tap For Ingredients


  1. Light your barbecue and give the coals time to get nice and hot.
  2. Pick the oregano and parsley leaves, peel and slice the onions into wedges, prick the aubergine all over with a fork and halve lengthways.
  3. Add the feta to a small bowl with half the oregano leaves, a drizzle of olive oil and a good pinch of sea salt and black pepper. Set aside to marinate while you prepare the rest of the dish.
  4. Next make the tabbouleh. Cook the cracked wheat according to the packet instructions, then rinse and drain. Set it aside to cool a little.
  5. Pick and finely chop the mint and parsley, then finely chop the cucumber.
  6. Once the cracked wheat has cooled, mix in the mint, parsley and cucumber, a good squeeze of lemon juice and a good pinch of salt and pepper. Have a taste and tweak the seasoning to your liking, then cover and set aside.
  7. Once your barbecue is hot enough to start cooking, grill all of the vegetables and the garlic and, once beautifully charred on both sides, transfer them to a chopping board.
  8. Chop up all the veg together, squeezing the garlic cloves out of their skins and squishing the tomatoes. Roughly chop the parsley and remaining oregano leaves into the vegetables, season and drizzle with olive oil.
  9. Carefully griddle the whole marinated feta on the barbecue for about 3 minutes (this will depend how hot your barbecue is), or until golden and crispy, then gently turn and cook for another 1 to 2 minutes.
  10. Toast the pistachios in a small pan over a medium heat until lightly golden, then spoon over the honey and allow the nuts to caramelise, tossing regularly to stop them from catching in the pan (do not be tempted to touch them because they will be very hot!).
  11. After a couple of minutes, tip them onto a sheet of oiled greaseproof paper to harden and cool, then roughly chop and leave to one side.
  12. Spoon the tabbouleh onto a large serving dish, then top with the chopped vegetables.
  13. Place the griddled feta in the centre, drizzle with a little extra virgin olive oil and scatter over the crispy smashed pistachios. To serve, crumble the feta over the top. Delicious served with toasted flatbreads.

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Griddled vegetables with feta | Jamie magazine recipes (8)

Recipe From

Jamie Magazine

By Jamie Oliver

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© 2024 Jamie Oliver Enterprises Limited

© 2024 Jamie Oliver Enterprises Limited

Griddled vegetables with feta | Jamie magazine recipes (2024)


What should I eat feta with? ›

One of the easiest and more popular ways to incorporate Feta to a dish is to crumble it. Feta Crumbles are so versatile that you can use them to garnish pasta, watermelon, grapes, nuts, chickpeas, potatoes, salads, pizza, or eggs. It's the perfect tangy touch to elevate any dish.

What are the best vegetables to char? ›

12 Vegetables That You Should Really Burn
  • Eggplant. Baba ghanoush is proof that charred eggplant is glorious. ...
  • Bell Peppers. Roasted bell peppers add sweet, charred flavor to just about anything they touch, from pizza and sandwiches to pasta and soup. ...
  • Scallions. ...
  • Cabbage. ...
  • Broccoli. ...
  • Kale. ...
  • Brussels Sprouts. ...
  • Zucchini.
Jul 23, 2016

Is feta good or bad for you? ›

While feta cheese provides you with an excellent source of nutrients like calcium and protein, it also contains high amounts of sodium and saturated fat. Feta is lower in fat than many other cheeses, however, and is considered a reasonable option to eat in moderation.

Should you rinse feta cheese? ›

Feta dries out quickly when removed from its brine, so always store feta in the brine it is packed in (we do not recommend buying precrumbled “dry” feta). One final note: It's a good idea to rinse feta packed in brine just before serving to remove excess salt.

What is the prettiest vegetable? ›

But one piece of produce steals the show every single fall without ever breaking a sweat: Romanesco – the most beautiful vegetable in the world. Even if the name Romanesco doesn't ring any bells for you, you've likely noticed the striking vegetable before. It's pretty hard to miss, actually.

How do Greek people eat feta? ›

Often a slab of feta served with a little olive oil and some oregano is the first food brought to the Greek table at meal time. In fact, for the Greeks, cheese has a place at almost any meal and at any time of day.

Is feta cheese a healthy snack? ›

When it comes to cheese, feta is a healthy choice. Not only is it packed with protein and fat – both essential nutrients for helping you to feel full and energised – it's also good for your gut. Probiotic yeasts in feta may lower the PH in your stomach, which is key for a healthy gut.

What is feta cheese commonly used in? ›

Feta is used as a table cheese, in salads such as Greek salad, and in pastries, notably the phyllo-based Greek dishes spanakopita "spinach pie" and tyropita "cheese pie". It is often served with olive oil or olives, and sprinkled with aromatic herbs such as oregano.

Can you eat feta cheese plain? ›

Feta is a tangy Greek cheese that can be eaten plain, crumbled over salads, or melted between layers of flaky pastry.

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