Griddled Aubergine Tabbouleh Salad Recipe

Ingredients

1 lemon
1 red onion
125g bulgar wheat
1 garlic clove
30g tahini
1 ridge cucumber
250g baby plum tomatoes
A handful of mint
A handful of flat leaf parsley
1 aubergine

Prep: 20 mins | Cook: 10 mins

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Method

1. Finely grate the zest from the lemon and set to one side. Slice the lemon in half and squeeze the juice from 1 half into a small bowl. Peel and thinly slice the red onion, then add it to the lemon juice with a pinch of salt. Scrunch it together and set to one side to lightly pickle.

2. Fill and boil the kettle. Tip the bulgar wheat into a large bowl, add a pinch of salt and pepper, then pour over 200ml hot water from the kettle. Cover with a plate or lid and leave to steam for 15 mins.

3. Meanwhile, finely chop or crush the garlic and pop it in a medium-sized bowl. Stir in the tahini and squeeze in the juice from the remaining lemon half. Add 2-4 tbsp cold water and stir well, till you have a smooth, runny sauce. Season with a little salt and pepper.

4. Peel the cucumber (the skin can be bitter) then dice it. Quarter the tomatoes. Pick the mint leaves off the woody stalks and finely slice them, along with the parsley leaves and stalks. Stir the cucumber, tomatoes and herbs into the bulgar wheat, along with the lemon zest. Add ½ tbsp olive oil and some salt and pepper. This is your tabbouleh.

5. Slice the aubergine into ½cm-thick rounds. Heat a griddle or frying pan pan till smoking hot (no need for oil). Griddle the aubergine slices for 2-3 mins, turning once, till charred and softened. Transfer them to a plate. You will need to do this in batches.

6. Divide the tabbouleh between two shallow bowls. Top with the griddled aubergine slices. Drizzle over the tahini sauce. Scatter over the pink pickled onions to serve.

7. Love Your Leftovers^ The aubergine and tabbouleh will keep for up to 2 days in the fridge and are best eaten cold.