Warm chickpea and bulgur wheat salad with grilled aubergines

September 19, 2015 (Last Updated: January 11, 2019)

TO DRINK: Go for Constantia Uitsig Semillon 2006 – its bracing minerality, fresh lime zest and intense white peach flavours will make the goat’s cheese jump out at you

Warm chickpea and bulgur wheat salad with grilled aubergines

Serves: 6
Cooking Time: 1 hour 10 mins

Ingredients

  • DRESSING
  • 15ml cumin seeds
  • 120ml extra virgin olive oil
  • juice of 1 lemon
  • 30ml white wine vinegar
  • salt and freshly ground black pepper, to taste
  • 10ml honey
  • SALAD
  • 250g bulgur wheat
  • 400ml boiling water
  • 4 aubergines, sliced lengthways
  • 100ml olive oil
  • 300g Rosa or cherry tomatoes
  • salt and freshly ground black pepper, to taste
  • 1 x 410g tin chickpeas, drained and rinsed
  • 150g wild rocket
  • 50ml fresh mint
  • 120g goat’s cheese, crumbled

Instructions

1

Preheat the oven to 180°C.

2

For the dressing, grind the cumin seeds with a pestle and mortar. Place all the ingredients, including the ground cumin, in a small bowl and whisk together until combined.

3

To make the salad, place the bulgur wheat in a bowl and pour enough boiling water over to just cover. Cover the bowl tightly with plastic wrap and put aside for about 45 minutes.

4

Brush the aubergine slices on both sides with 30ml of the olive oil. Heat a griddle pan to smoking hot and grill the slices until golden, about 2 minutes on each side.

5

Drizzle the remaining olive oil over the tomatoes and roast in the oven for 15 minutes.

6

Fluff up the bulgur wheat, season and add the chickpeas. Toss the rocket and mint through.

7

Arrange on a platter with the roasted tomatoes, grilled aubergines and goat’s cheese. Drizzle the dressing over and serve.

 

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