Feta tabbouleh with aubergines

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1. 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.
2. 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.

Bulghar wheat

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.

Per serving

395 kcalories, protein 14g, carbohydrate 44g, fat 19 g, saturated fat 5g, fibre 6g, sugar 7g, salt 1.29 g

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Ingredients

• 140g bulghar wheat
• 2 garlic cloves , crushed
• 4 tbsp olive oil
• 2 aubergines , thinly sliced lengthways
• 410g can chickpeas , drained
• 140g cherry tomatoes , halved
• 1 red onion , chopped
• 100g feta cheese , crumbled
• 1 large bunch mint , leaves chopped
• juice 1½ lemon

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 20 mins

Vegetarian

High in fibre, 3 of 5-a-day

Ingredients

• 140g bulghar wheat
• 2 garlic cloves , crushed
• 4 tbsp olive oil
• 2 aubergines , thinly sliced lengthways
• 410g can chickpeas , drained
• 140g cherry tomatoes , halved
• 1 red onion , chopped
• 100g feta cheese , crumbled
• 1 large bunch mint , leaves chopped
• juice 1½ lemon

Per serving

395 kcalories, protein 14g, carbohydrate 44g, fat 19 g, saturated fat 5g, fibre 6g, sugar 7g, salt 1.29 g

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