Oh hey, I actually have a slab of bright red roasted meat to hand. Someone pass me a carving knife, and he can have my right arm.
Feta tabbouleh with aubergine
Recipe from Good Food magazine, June edition
Serves 4, 395 cals per serving
Counts as 3 of 5 a day
140g bulghur wheat
2 garlic cloves, crushed (has anyone ever actually succeeded at crushing garlic? I chop mine up. Share your secrets.)
4 tbsp olive oil
2 aubergines, thinly sliced lengthways
400g can chickpeas, drained
140g pack cherry tomatoes, halved
1 red onion
100g feta cheese
1 large bunch mint, leaves chopped
juice 1 1/2 lemons (I just used one juicy one)
1. Cook the bulghur wheat according to pack instructions (either in a pan with however-much water, or in a bowl covered with however-much water), then drain well. In a small bowl, mix together the garlic and olive oil, then use half to brush over both sides of the aubergine strips with some seasoning. Sear the strips on a hot griddle or in a frying pan for a few minutes (aubergine ALWAYS takes me longer than it says) each side until charred and softened.
2. Tip the wheat into a large bowl with the chickpeas, tomatoes, onion, feta and mint, then pour over the remaining garlicky oil and the lemon juice. Mix and season well, then pile onto plates with the charred aubergine.
Anyone who points out my current resemblance to parts of this salad gets beaten to death with a spatula. It's not a way you want to go.