Chermoula aubergine with bulgar and yoghurt.

Recipe here. I have to say, I’m rating my photography skills above the Guardian’s right now. This one’s a must try for the appearance alone. The chermoula paste sounds crazy-hot, but by the time you’ve dolloped the yoghurt on top to counter it I think it’s fine. Preparing the wheat mix is very rewarding when the various greens and red sultanas come together. Half a slice per person suffices as a starter, or a very light main course.

Photo from my Instagram.


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