Halloumi & aubergine salad

This vegetarian salad is hearty enough to serve as a main, or as another side dish.

SERVES 6 PREP 25min COOK about 25min

• 150g (5oz) bulgur wheat

• 1 red onion, finely chopped

• 300ml (½ pint) vegetable stock

• 1 aubergine, cut into 5mm (¼in) rounds

• 2tbsp olive oil

• 400g (14oz) halloumi, cut into 1cm (½in) slices

• Small bunch fresh mint, leaves picked and chopped

• Large handful fresh parsley roughly chopped

• 1 cucumber, deseeded and finely chopped

• 2 tomatoes, deseeded and finely chopped

• 1 tin chickpeas, drained and rinsed

• 100g (3½oz) pomegranate seeds

FOR THE DRESSING

• 3tbsp olive oil

• Juice of 1 lemon

• 1 garlic clove, crushed

• 1tsp tahini

1 Put bulgur wheat, red onion and stock into a large pan. Bring to the boil, reduce the heat and cover. Simmer for 10-12min until cooked and the stock has been absorbed. Spread out on to a large serving platter to cool.

2 Heat a griddle pan over high heat. Brush aubergine slices with most of the olive oil, then griddle in batches for about 2-3min each side, or until tender with charred lines. Set aside.

3 Brush the remaining oil over the halloumi slices and griddle for 1½-2min on each side. Set aside. In a small bowl, whisk together the dressing ingredients with some seasoning.

4 Stir the herbs, cucumber, tomatoes, chickpeas, pomegranate seeds and most of the dressing through the bulgur wheat. Top with halloumi and aubergine and drizzle over remaining dressing. PER SERVING: CALS 490; FAT 29g; SAT FAT 12g; CARBS 33g