Feta tabbouleh with aubergines

• bulgur wheat↗140g g
• garlic cloves↗2

  crushed

• olive oil↗4 tbsp tbsp
• aubergines↗2

  thinly sliced lengthways

• can chickpea↗410g g

  drained

• cherry tomato↗140g g

  halved

• red onion↗1

  chopped

• feta cheese↗100g g

  crumbled

• large bunch mint↗1

  leaves chopped

• lemon↗juice 1½

  juice 1½

Step-by-step instructions

1. 1

   Cook the bulgur wheat according to pack instructions, 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 3 mins each side until charred and softened.

2. 2

   Tip the bulgur 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 aubergines.