Ingredients
For the bulgur chickpea salad:
- 150 g bulgur wheat (3/4 cup)
- 1 x 400 g organic chickpeas, drained and rinsed
- 2 tablespoons extra-virgin olive oil
- juice of 1 large lemon
- 1 clove garlic
- 1 small red onion, finely chopped
- 2 tablespoons chopped fresh mint
- 1 small bunch fresh parsley, roughly chopped
- 300 g cherry tomatoes, quartered
- seeds from 1 pomegranate
For the grilled eggplant and halloumi:
- 1 aubergine, cut into 0,5cm rounds (375-400 g)
- 3 tbsp. olive oil, plus more
- 2 teaspoons za’atar
- 200 g halloumi, cut into 1cm slices
Tahini dressing for serving:
- 2 tablespoons tahini (well-stirred)
- 1 tablespoon freshly squeezed lemon juice
- 1 small clove garlic, minced
- 1/4 teaspoon ground cumin
- 2 tablespoons cup cold water, or as needed
- sea salt and freshly ground black pepper, to taste
Instructions
- Place the bulgur with double the amount of water in a medium saucepan. Bring to a boil. Cover, reduce heat, and simmer for 10 to 12 minutes or until tender. Set aside to cool slightly. Fluff the bulgur, and transfer to a large bowl to further cool while you prepare the rest of the salad.
- In a small bowl, whisk together the tahini dressing ingredients. Set aside.
- Heat a griddle pan over high heat.
- Mix oil and za’atar in small bowl. Brush aubergine slices with most of the olive oil, then griddle in batches for about 2-3min each side, or until tender with charred lines. Transfer to a plate and set aside.
- Brush remaining oil over the halloumi slices and grill for 1½-2min on each side (try not to turn until they come away from the pan easily). Transfer to a plate and set aside.
- Add the chickpeas, olive oil, lemon juice, garlic, red onion, herbs, tomatoes, and pomegranate seeds to the bowl with the bulgur. Toss to combine.
- Transfer to a serving platter or individual plates and top with the grilled halloumi and aubergine slices. Enjoy!
Nutrition
Notes
I like to serve this dish at room temperature, however if you have a large grill or are serving from the BBQ, then feel free to top the salad with the aubergine and halloumi while they are still warm.