Aubergine tabbouleh with caper and mint salsa

Ingredients

For the tabbouleh

  • 150 g bulgur wheat, or cracked wheat
  • 1 beefsteak tomato
  • 100 ml olive oil
  • 1 large aubergine
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 1/2 tsp smoked paprika
  • large pinch ground cumin
  • 1 lemon, juice only
  • salt and black pepper
  • coriander leaves, to garnish
For the salsa

  • 1/2 red pepper, finely diced
  • 1/2 green pepper, finely diced
  • 2 tsp fine capers, rinsed and dried
  • 2 spring onions, finely chopped
  • 1 tbsp chopped coriander
  • 1 tbsp chopped mint
  • 1 tbsp sherry vinegar
  • 4 tbsp mild olive oil
  • pinch sugar
For the white bean hummus

  • 100 g canned white beans, drained
  • 1 tsp tahini
  • 1/2 lemon, juice only
  • 1 tbsp mild olive oil

Description

An Elegant Pile Of Light Grains Spiced With Cumin And Smoked Paprika Is The Centrepiece Of Paul Gayler's Impressive Starter

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