Sweet roasted onion, eggplant and capsicum combine beautifully with burghul and lemon in this warm aromatic Middle Eastern salad.
- Preheat oven to 230°C. Line 2 large roasting pans with non-stick baking paper. Place the capsicum, eggplant and onion in a bowl. Drizzle over the oil. Toss to coat. Transfer to the lined trays. Roast in oven, swapping the trays halfway through cooking, for 40 minutes or until tender and light golden.
- Meanwhile, place the burghul in a large heatproof bowl. Bring the stock to the boil in a small saucepan. Pour over the burghul and set aside for 20 minutes or until tender. Drain.
- Combine the capsicum mixture and burghul in a bowl.
- Add the lemon rind, lemon juice and coriander to the burghul mixture. Season with salt and pepper. Toss to combine. Serve.
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Store Spice Organizer
Food Storage Container Set
Cutting Board Set