Smokey Aubergine & Tabbouleh Salad
A smokey and tangy flavour combination. Perfect for entertaining and summer feasting.
Servings: 4
Ingredients
- 2 Aubergines
For the Tabbouleh
- 150 g Bulghar Wheat OR Buckwheat use quick cook buckwheat groats for a gluten free option
- large bunch flat leafed parsley you want to end up with around 1 cup of leaves
- 10-15 cherry tomatoes
- 4 spring onions or half a red onion
- juice 1 lemon
- 1 Tbs good quality extra virgin olive oil
For the Tahini Sauce
- 3 Tbs Tahini
- Juice ½ lemon
- ½ teaspoon ground cumin
- pinch salt
- 4-5 Tbs water enough to thin the tahini sauce to a creamy te
To serve
- 2 teaspoon Za'atar
Instructions
- Pierce the skin of the Aubergines and grill or BBQ until they are completely blackened and burnt on the outside.
- Once cooled so you can handle them, scoop /pull out the now soft and smokey flesh in long ribbons.
For the Tabbouleh
- Soak the Bulghar wheat or Buckwheat in boiling water (or as per the instructions)
- Finely chop the Parsley and Spring onions
- Quarter the cherry tomatoes
- Dress with the juice of the lemon, olive oil & salt.
For the Tahini Dressing
- Mix all the ingredients together until smooth. You might need to add extra water to achieve a smooth creamy consistency.
To serve
- Pile the tabbouleh onto a large plate.
- Arange the smoked Aubergine pieces over the tabbouleh then drizzle with the tahini dressing & sprinkle the Za'atar over the top.