Grilled feta filo sticks with tomato salsa and couscous salad

Ingredients for 4 servings:

• 200 g couscous
• 200 ml orange juice
• 200 ml water
• ½ pomegranate, seeds removed
• 1 bunch of coriander
• 1 bunch of mint
• 1 mango(s)
• 2 spring onions
• 250 g tomatoes, colorful
• 4 Pepper green
• 1 onion(s), red
• 1 large garlic clove(s)
• 1 lime(s), juice
• Cumin powder
• Thyme
• Paprika powder, smoked
• 2 sheets of filo pastry, for 8 feta sticks
• 400 g feta cheese
• 8 tbsp olive oil
• Sea salt and black pepper, freshly ground

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 30 minutes

1. Toss the couscous with orange juice and water to soften in the cold water for about 30 minutes. 2. Peel the mango and cut into large cubes. Wash the spring onions and slice them into fine rings. Wash the coriander and mint, pluck the leaves from the stalks and chop them roughly. Mix them with the couscous along with the pomegranate seeds and then season with 3 tablespoons of olive oil and a pinch of salt, pepper and smoked paprika. Let the salad marinate well. 3. Meanwhile, place the colorful tomatoes, onion and garlic bulb in a baking dish and place in the oven on the grill setting at 230°C or in an aluminum tray on the grill and roast until the vegetables turn brown (about 30 minutes). 4. For the feta filo sticks, cut the feta into finger-thick bars. Make a herb oil from olive oil, chopped garlic, thyme, and smoked paprika powder and marinate the feta sticks in it. 5. Cut 2 sheets of filo pastry into 4 equal squares. Wrap the feta sticks in filo pastry, gently folding the filo pastry in at the sides. 6. Remove the roasted vegetables from the oven, remove the onion skins, press the garlic out of its skins, and roughly chop everything on a board. Transfer to a bowl and season with a little olive oil, lime juice, salt, and pepper. 7. Grill the filo and feta sticks or fry them in a little olive oil in a pan until crispy, then serve immediately with the couscous salad and salsa.