A delicious salad, perfect for summer BBQ’s or alfresco picnics
150g bulgur wheat
1 red onion, finely chopped
300ml vegetable stock
1 aubergine, cut into 5mm (1/4in) rounds
2 tbspolive oil
400g halloumi, cut into 1cm (1/2in) slices
Small bunch fresh mint, leaves picked and chopped Large handful fresh parsley, roughly chopped1 cucumber, deseeded and finely chopped2 tomatoes, deseeded and finely chopped1 tin chickpeas, drained and rinsed100g pomegranate seeds
For the dressing
3 tbspolive oil
Juice of 1 lemon1 garlic clove, crushed1 tsptahini
Put the bulgur wheat, red onion and stock into a large pan. Bring to the boil, reduce the heat and cover. Simmer for 10-12minutes until cooked and the stock has been absorbed. Spread out on to a large serving platter to cool.
Heat a griddle pan over high heat. Brush aubergine slices with most of the olive oil, then griddle in batches for about 2-3minutes each side, or until tender with charred lines. Set aside.
Brush remaining oil over the halloumi slices and griddle for 1½-2minutes on each side (try not to turn until they come away from the pan easily). Set aside. In a small bowl, whisk together the dressing ingredients with some seasoning.
Stir the herbs, cucumber, tomatoes chickpeas, pomegranate seeds and most of the dressing through the bulgur wheat. Top with the halloumi and aubergine slices and drizzle over remaining dressing.