200 g bulgar wheat
12 quail's eggs
2 medium eggplant
1 tsp sumac
1 red onion, finely diced
2 sticks celery, diced
1 Lebanese cucumber (or half a regular cucumber), shredded and diced
200 g plum tomatoes, seeded and diced
small bunch mint, chopped
small bunch flat-leaf parsley, chopped
small bunch coriander, chopped
2 lemons, zested and juiced
2 tbsp tahini
250 g greek yoghurt
2 tbsp toasted sesame seeds
warmed flat bread (such as pita bread or roti), to serve
- Boil the kettle, and tip the bulgar wheat into a bowl with some seasoning. Pour over just enough boiling water to cover, cover with clingfilm and leave while you prepare the rest.
- Sit the hen’s eggs in a large pan with enough cold water to cover them. Bring to the boil, then simmer and cook for 6 minutes. Scoop out of the pan, then drop in the quail’s eggs and simmer for 3 minutes. Run all the eggs under cold water, and when cold enough to handle peel away the shells. Thickly slice the hen’s eggs and halve the quails.
- Heat a chargrill or frying pan. Slice the eggplant into 1cm slices lengthways and grill in batches, brushing slices with 2 tbsp of oil, until charred and soft. When the eggplants are ready, sprinkle with sumac and season.
- Stir the onion, celery, cucumber and tomato through the bulgar wheat with the mint, coriander and most of the parsley, plus 2 tbsp oil, the zest and juice from 1 lemon. Season. Slice the eggplant in half lengthways and mix these through the salad.
- Mix the remaining lemon juice with the tahini paste, yoghurt and sesame seeds – saving a few to sprinkle on the top. Add 1 tbsp water to get the dressing to a spoonable consistency.
- Pile the salad and eggs on a platter. Add a bowl of the yoghurt, some warmed flatbreads, and scatter with the parsley and sesame seeds.