This traditional Middle Eastern dish has a lovely fresh, zesty and herby summer flavour. Our recipe adds brinjals, cauliflower and lean ostrich meat to the mix, turning it into a wholesome weeknight dinner.
SERVES 4 // COOKING TIME 45 mins
2 brinjals, chopped
1 cauliflower, broken into florets
½ cup olive oil
Salt and pepper
1 cup bulgar wheat
¼ cup lemon juice
500g ostrich steak, cut into strips and seasoned
5 spring onions, chopped
¼ cup parsley, chopped
¼ cup mint, chopped
1 cucumber, diced
150g cherry tomatoes, halved
Microherbs, to garnish
1. Preheat oven to 180°C.
2. In a roasting dish, toss the brinjal and cauliflower in ¼ cup of the olive oil and season. Roast in the oven for 35 minutes, until golden brown and cooked through.
3. Place the bulgar wheat in a large bowl and add 1½ cups boiling water, the lemon juice, 3 tbsp of the olive oil and 1½ tsp salt. Stir, then allow to stand for 30 minutes.
4. Heat the remaining olive oil in a frying pan over high heat, then fry the ostrich strips. Add to the bulgar.
5. Add the spring onions, parsley, mint, cucumber, tomatoes, brinjal and cauliflower, then season. Toss the tabbouleh to mix. Garnish with microherbs and serve.