Aubergine tabbouleh with caper and mint salsa

Method

1. Cook the bulgur or cracked wheat according to the packet instructions, then set aside to cool. Meanwhile, mark a cross in the base of the tomato, place in a heatproof bowl and pour boiling water over it. Steep for 1 minute then drain and cool the tomato. Peel off the skin, deseed, and cut the flesh into quarters.

2. Heat the olive oil in frying pan. Add the aubergine and fry until golden, adding a little more oil if necessary. Add the onion, garlic, paprika and cumin and cook for 2-3 minutes or until softened. Add the grains and cook for a further minute before stirring in the lemon juice and olive oil.

3. To make the salsa, combine all the ingredients in a bowl and mix well. Set aside.

4. To make the hummus, place all the ingredients in a blender and process until smooth and creamy.

5. Take a 5cm metal ring and place on a serving plate. Fill with the tabbouleh mixture. Top with a tomato quarter, then press down to compress the mixture in the mould. Remove the ring and repeat with the remaining ingredients. Season the tomatoes, spoon over the salsa and place a spoonful of the hummus alongside. Garnish with coriander leaves and serve.