This fresh and healthy salad goes great with any barbecue.
- Place burghul in a large bowl and add enough water to cover by 1cm. Set aside for 30 minutes to soak. Drain burghul in a fine sieve and use your hands to squeeze out any excess liquid.
- Meanwhile, preheat a barbecue grill or chargrill pan on high. Cut the zucchini and eggplant lengthways into 5mm-thick strips. Brush the zucchini, eggplant, onion and capsicum with oil and season with salt and pepper. Cook on grill for 4-5 minutes each side or until brown and tender. Transfer to a heatproof bowl and set aside for 10 minutes to cool. Finely chop the zucchini, eggplant, onion and capsicum and place in a large bowl.
- Add the burghul and tomato to the vegetable mixture and toss to combine.
- To make the dressing, place the oil, vinegar and garlic in a screw-top jar and shake until well combined. Drizzle the burghul mixture with dressing and gently toss to combine. Cover with plastic wrap and place in the fridge overnight to develop the flavours.
- Stir the parsley, mint and coriander into the tabouli, and serve immediately.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set