Wednesday, 25 June 2014

Kibbeh Tabbouleh

This was a really refreshing and tasty salad. It used mainly ingredients that I had in or that were in my cupboards, so a really handy clear out the cupboard dish.

Kibbeh Tabbouleh (from A Salad for All Seasons - Harry Eastwood)
(Serves 6)

250g quinoa or bulgar wheat
1 veg stock cube
4 tbsp oil
5 small aubergines, cubed
1kg large tomatoes, deseeded and diced
pinch salt
60g parsley, roughly chopped
2 red onions, diced
120g pine nuts
1 heaped tsp mixed spice

Cook the quinoa and/or bulgar wheat according to packet instructions, adding the stock cube to the water. One cooked, drain.

Heat half the oil in a large frying pan. When it's hot add half the aubergine cubes and cook until golden on all sides, about 8 mins. Once cooked, remove and add the other half of the oil and aubergine. Set aside.

Mix together the quinoa/bulgar, tomatoes and aubergine with the rest of the ingredients. Toss to combine and serve.

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