Za’atar Baked Feta with Giant Couscous Tabbouleh and Green Pea Hummus with Klara Risberg

Recipe and words by Klara Risberg


200g block of feta 

100 grams pitted olives

2 garlic cloves 

2 tbsp honey 

2 tbsp olive oil 

2 tsp zaatar

Set the oven to 180, place the olives and whole block of feta in an oven proof dish. Mix olive oil and honey and drizzle over the cheese, drizzle a little extra olive oil over the olives and add the sliced garlic. Sprinkle za’atar over the cheese and olives and bake for 20 minutes, crank the heat up to 230 and bake for another 5-10 minutes or until the top is golden. 

150g giant couscous

3 tbsp olive oil

2 tbsp pomegranate molasses

1 tomato, diced (save the pulp for other dishes)

1 tsp sumak

40g chopped herbs, I like parsley, coriander, mint and dill

Juice and zest from half a lemon 


Cook the couscous according to the instructions on the packet. Rinse and let cool. Mix with all other ingredients and season with salt and pepper. 

300g frozen peas, defrosted

1 garlic clove 

50ml tahini

½-1 red chilli

Juice and zest from half a lemon 

30-50 ml olive oil 

salt and pepper 

Add everything but the olive oil to a blender and blend until smooth, I tend to leave it to mix for 3-5 minutes, then drizzle in the olive oil until a nice consistency. 

Plate up and enjoy with flatbreads and pickles!

For more of Klara's amazing recipes, visit her website and her Instagram, and visit our other posts on The Cut!

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