INGREDIENTS
2
Aubergines, medium
1 cup
Chickpeas, cooked
1/2 tsp
Chilli flakes
1 tsp
Coriander, ground
1
large handful Coriander or parsley, leaves
1
Garlic clove
1
Garlic clove, small
1
large handful Mint, leaves
3 tbsp
Preserved lemon, skin
2
Spring onions, small
1/4 cup
Sultanas
10
Kalamata olives, green
1/2
Lemon, juice only
1 tsp
Maple syrup
1 tbsp
Tahini
1 cup
Bulgur wheat
1/2 tsp
Paprika, sweet
1
Salt and pepper
2 tbsp
Olive oil, extra virgin
1 handful
Almonds
1 tsp
Cumin, ground
seeds of ¼ pomegranate