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)
250g quinoa or bulgar wheat
1 veg stock cube
4 tbsp oil
5 small aubergines, cubed
1kg large tomatoes, deseeded and diced
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.