Ingredients: Serves 4

• 4 aubergines, cut into small chunks
• 1-2 tbsp oil
• 1 tsp cumin seeds
• Handful of fresh mint
• 200 quick cooking bulgur wheat
• 2 tbsp toasted pine nuts
• Dressing:
• 100g greek yoghurt
• 1 garlic clove, minded
• 2 tbsp tahini
• 1 tbsp fresh lemon juice
• Pinch of sea salt and black pepper
• 1tbsp olive oil

Optional: Pickled red onion

Add a few tbsp of apple cider vinegar or white wine vinegar to 1 finely sliced red onion, and leave to pickle for 30+ minutes – it will keep in the fridge for days.

Method:

1. Preheat the oven to 200ºC.
2. If making the red onion pickle, do so now.
3. Toss your diced aubergine with cumin seeds, oil, and salt and pepper, then place on a baking tray and roast for 30 minutes.
4. Meanwhile, cook your bulgar wheat in lightly salted water – following the instructions on the packet.
5. While they both cook, make your tahini dressing by combining the ingredients together. Set aside.
6. When the bulgar wheat and aubergine are ready combine together in a bowl, with a drizzle of olive oil, and freshly chopped mint. 
7. Drizzle over your dressing and top with toasted pine nuts, and your pickled onions.