This bright and beautiful spiced aubergine and courgette tabouleh is a true taste of summer – sprinkled with fresh herbs and healthy vegetables and livened up with zingy chillies, it’s a welcome addition to any outdoor buffet or barbecue. It makes a great side dish for meat and fish, although veggie lovers could easily enjoy it as a healthy filling main course too.
- 1 aubergine, trimmed and cut into 8 long slices
- 2 courgettes, trimmed, each cut into 4 slices
- 5tbsp olive oil
- 1tsp ground cinnamon
- 250g bulgar wheat
- Zest and juice of 1 lemon
- 1tbsp sweet chilli sauce
- 4 spring onions, trimmed and sliced
- 1⁄2 cucumber, deseeded and diced
- 6 tomatoes, deseeded and chopped
- About 50g parsley and mint, mixed
- 200g pack feta cheese
Heat a griddle pan. Spread the slices of aubergine and courgette out on a tray. Mix the oil and cinnamon in a small bowl and brush this on both sides. Griddle in batches until brown and tender. Keep them warm in the oven.
Meanwhile, put the bulgar wheat in a pan with 400ml cold water. Cover and bring to the boil, then simmer for 6 mins or until the water has been absorbed. Transfer to a bowl.
Stir in the lemon zest and juice, chilli sauce, spring onions, cucumber and tomato. Chop the parsley and mint and stir it in with plenty of seasoning.
Arrange the aubergine and courgette slices on a large platter. Spoon the tabouleh over and scatter with feta. Serve with lemon cheeks, if you like.
You can use fresh chilli rather than the sauce, and toss on some toasted pumpkin seeds or pine nuts too.