Oven Feta with Apricots, Maple Syrup, Leek and Bulgur

Ingredients

• 2 large leeks
• 4 tbsp olive oil
• 3 tbsp maple syrup (dark robust taste; 45 g)
• Salt
• Pepper
• 400 g feta cheese (45% fat in total)
• 4 tbsp walnut kernels (60 g)
• 8 dried soft apricots
• 0.25 tsp Dried thyme
• 250 g bulgur
• 0.5 bunch Parsley (10 g)
• 4 tbsp pomegranate seeds (60 g)

Instructions

1. 1.

   Clean, wash and halve the leeks lengthwise; cut into 10 cm pieces. Arrange them side‑by‑side in a baking dish. Drizzle with 2 tbsp oil and 1 tbsp maple syrup, then season with salt and pepper.

2. 2.

   Cut the feta into four pieces and place on top of the leeks. Finely chop the walnuts and dice the apricots. Mix both with the remaining oil and maple syrup. Season with salt, pepper and thyme. Bake in a preheated oven at 200 °C (180 °C fan; gas level 3) for about 15 minutes.

3. 3.

   Meanwhile, boil double the amount of bulgur in salted water for 10–15 minutes. Wash, dry and chop the parsley. Fluff the bulgur with a fork, then fold in the parsley and pomegranate seeds. Serve the bulgur with the leeks and feta.