The base for this tabouleh is a mix of grains – bulgar, freekah and white and red quinoa (bought as one mixed pack from Sainsbury’s) but a more traditional tabouleh would just use bulgar wheat. My idea of a good tabouleh is to pack it with loads of fresh mint and parsley – in this case I picked the mint straight from my own garden.

The chargrilled aubergines and peppers turn this tabouleh into something a bit more substantial – you can use a barbecue for even more of a smoky taste.

This is a beautifully fresh, healthy (typically Mediterranean) and filling recipe. Good on its own or as a side dish (and vegan too).

Serves 2

Ingredients

• 100g bulgar, freekah and quinoa
• 2 peppers (I’ve used red and yellow)
• 1 large aubergine
• 2 spring onions, chopped
• 2-3 tablespoons chopped parsley
• 2-3 tablespoons chopped mint
• Juice of half a lemon
• Olive oil (I use spray oil for cooking and a good quality virgin oil for the dressing)
• Salt and pepper

Method

1. Cook the grain according to the instructions (eg cover with boiling water and simmer for 10 minutes – don’t over cook). Drain through a sieve and rinse through with cold water.
2. Heat up a griddle pan.
3. Cut the peppers in half, spray with oil and cook on the griddle, turning occasionally. Once charred put to one side.
4. Slice the aubergine thickly, spray with oil and griddle until slightly charred on both sides (but not burnt).
5. Roughly chop the aubergines and peppers and mix in with the grains.
6. Add the spring onions, mint and parsley. Dress with the lemon juice and plenty of olive oil, mixing well. Season to taste.