- 140g bulghar wheat
- 2 garlic clove, crushed
- 4 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 aubergine, thinly sliced lengthways
Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…
- 410g can chickpea, drained
- 140g cherry tomato, halved
- 1 red onion, chopped
- 100g feta cheese, crumbled
- 1 large bunch mint, leaves chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- juice 1½ lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
Cook the bulghar wheat according to pack instructions, then drain well. In a small bowl, mix together the garlic and olive oil, then use half to brush over both sides of the aubergine strips with some seasoning. Sear the strips on a hot griddle or in a frying pan for 3 mins each side until charred and softened.
Tip the bulghar wheat into a large bowl with the chickpeas, tomatoes, onion, feta and mint, then pour over the remaining garlicky oil and the lemon juice. Mix and season well, then pile onto plates with the charred aubergines.
With a nutty texture, bulghar wheat is made by steaming, drying and crushing whole wheat. Don’t confuse it with cracked wheat, which is very hard, takes a lot of cooking and is more difficult to find. Look for different types of bulghar in Middle Eastern stores, especially wholegrain and high-fibre varieties, which still contain some bran. Substitute it where you would normally use couscous.