• 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


    • 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



    Preheat the oven to 180°C.


    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.


    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.


    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.


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


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


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