Mixed bean tabouleh

Ready in 25 minutes

75g bulgur wheat
400g can mixed beans
400g can green lentils
5 spring onions, finely chopped
juice 1⁄2 lemon
4 tbsp finely chopped parsley
3 tbsp finely chopped mint
6 tbsp olive oil
1 tbsp sun-dried tomato paste
1 aubergine, cut into steaks
200g feta, crumbled

1 Cook the bulgur wheat according to the pack instructions, drain well and combine with the beans, lentils, spring onions, lemon juice, herbs and half the oil. Season well and set to one side.

2 Combine the remaining oil with the sun-dried tomato paste and brush this on the aubergine steaks. Preheat the grill to high and cook the aubergine for 15 minutes, turning until tender and lightly charred. Serve with the tabouleh and scatter the feta over.

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