Ingredients
Green Tahini Dressing
- 2 garlic cloves
- 50 g light tahini
- 60 g freshly squeezed lemon juice
- 60 g water
- 20 g fresh flat-leaf parsley, leaves only
- 20 g fresh coriander, leaves only
- ½ tsp ground cumin
- ½ tsp fine sea salt
Aubergine Salad
- 2 aubergines, sliced lengthways (1 cm)
- 2 Tbsp za'atar, mixed with 2 Tbsp olive oil
- 800 g water
- 120 g bulgar wheat
- 100 g fresh spinach leaves
- 1 pinch fine sea salt
- 1 pinch ground black pepper
- 120 g tinned chickpeas (drained weight)
- 100 g cherry tomatoes, halved
- 50 g pitted black olives
- 50 g red onion, thinly sliced
- 80 g low fat feta cheese
- 50 g pomegranate seeds