Make the feta marinade first. Place the whole block of feta in a small dish with half the oregano leaves, a good drizzle of Wilson's Foods Extra Virgin Olive Oil and a pinch of black pepper. Set aside to marinate while you prepare everything else.

Make the tabbouleh. Cook the cracked wheat according to packet instructions, then rinse and drain. Set aside to cool. Finely chop the mint and parsley and the cucumber. Once the wheat has cooled, mix in the herbs, cucumber, a generous squeeze of lemon juice and salt and pepper to taste. Cover and set aside.

Prick the aubergine all over with a fork. Heat a griddle pan or braai grid to very high heat. Grill the aubergine, courgettes, red onion wedges, tomatoes and whole garlic bulb until beautifully charred on all sides. Work in batches — don't crowd the pan.

Transfer the charred vegetables to a chopping board. Squeeze the garlic out of its skin, squish the tomatoes, and roughly chop everything together. Fold through the remaining chopped parsley and oregano and season with salt, pepper and a drizzle of Wilson's Foods Extra Virgin Olive Oil.

Griddle the marinated feta on a sheet of greaseproof paper or in a small braai-safe dish for about 3 minutes per side until golden and crispy on the outside.

Toast the pistachios in a dry pan until golden. Add the honey and let it caramelise for a couple of minutes, tossing constantly. Tip onto an oiled piece of baking paper to cool, then roughly chop.

Spoon the tabbouleh onto a large serving platter. Top with the chopped griddled vegetables, place the golden feta in the centre, drizzle generously with Wilson's Foods Extra Virgin Olive Oil, and scatter the caramelised pistachios over everything. Serve immediately.