We’re much keener on nutty bulgur than quinoa that seems so popular at the moment. Bulgur makes for a much more interesting salad in our opinion and these aubergine and halloumi kebabs are a great veggie option for the barbecue. Leftovers taste nice for lunch the next day too.
Aubergine and Halloumi Kebabs with Garlic & Herb Bulgur Wheat
- 2 aubergines, sliced into strips
- 200g pack of halloumi cheese, cut into cubes
- 2 tbsp olive oil plus more for brushing
- 1 tbsp capers, roughly chopped
- 1 tsp chopped mint
FOR THE GARLIC & HERB BULGUR WHEAT
- 200g bulgur wheat
- 175g frozen peas
- 6 tbsp garlic oil (to make garlic oil just gently simmer a couple of peeled and smashed garlic cloves in oil for about 10 minutes, then discard the garlic and let the oil cool before using)
- juice of 1 lemon
- handful of herbs (such as mint, parsley, chives or a mixture) roughly chopped
Brush the aubergine strips with olive oil and barbecue until softened. Thread onto skewers with the halloumi cubes.
Mix the remaining olive oil with the chopped capers and mint.
Barbecue the kebabs until the cheese is golden and drizzle over the dressing to serve.
Meanwhile, cook the bulgar wheat in boiling salted water for 15 minutes or until tender, adding the peas for the last few minutes.
Make the dressing with the oil, lemon juice and seasoning. Fold the herbs through the drained bulgur wheat and peas and gently stir in the dressing.
(Original recipe for kebabs from BBC Olive Magazine July 2014 and bulgur wheat from BBC Good Food.)