By: Robin Kurss

Today is Lag B Omer, the 33^rd day of the 49-day period between Passover and Shavuot. Some customs for the day involve barbecues and other joyful outdoor activities. Here’s a favorite recipe inspired by Jamie Oliver, for your BBQ or indoor meal, no matter what the weather!

INGREDIENTS:
• ½ bunch of fresh oregano
• ½ bunch of fresh flat-leaf parsley
• 2 red onions
• 1 large eggplant
• 1 block feta cheese
• olive oil
• 3 zucchinis (a mixture of yellow and green)
• 2 c mixed cherry tomatoes
• 1 garlic bulb
• 1 c shelled pistachios
• 2 Tbsp honey
• extra virgin olive oil

TABBOULEH:
• 1 c cracked wheat or a box of tabbouleh
• 1 bunch fresh mint
• 1 bunch flat leaf parsley
• ½ cucumber
• 1 lemon

DIRECTIONS:

1. 1. Light your grill.
   2. Pick the oregano and parsley leaves, peel and slice the onions into wedges, prick the eggplant all over with a fork and halve lengthways. 
   3. Put the feta into a small bowl with half the oregano leaves, a drizzle of olive oil and a pinch of salt and pepper. Set aside to marinate while you prepare the rest of the dish. 
   4. Make the tabbouleh. Cook the cracked wheat according to the package 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 squeeze of lemon juice and a pinch of salt and pepper.
   7. Cover and set aside. 
   8. Grill all the vegetables and the garlic and, once beautifully charred on both sides, transfer them to a chopping board. 
   9. Chop up all the vegetables together, squeezing the garlic cloves out of their skin and squishing the tomatoes. Roughly chop the parsley and remaining oregano leaves into the vegetables, season and drizzle with olive oil. 
   10. Carefully grill the whole marinated feta for about 3 minutes (this will depend on how hot your grill is), or until golden and crispy, then gently turn and cook for another 1 to 2 minutes. 
   11. Toast the pistachios in a small pan over medium heat until lightly golden, then spoon over the honey and allow the nuts to caramelize, tossing regularly to stop them from sticking in the pan. 
   12. After a couple of minutes, turn them onto a sheet of greased foil to harden and cool, then roughly chop.
   13. Spoon the tabbouleh onto a large serving dish, then top with the chopped vegetables. 
   14. Place the grilled feta in the center, drizzle with a little extra virgin olive oil and scatter over the crispy nuts. Enjoy!