Roasted Aubergine Salad with Tahini Dressing

Green Tahini Dressing

• 2 garlic cloves
• 50 g light tahini
• 60 g freshly squeezed lemon juice
• 60 g water
• 20 g fresh flat-leaf parsley, leaves only
• 20 g fresh coriander, leaves only
• ½ tsp ground cumin
• ½ tsp fine sea salt

Aubergine Salad

• 2 aubergines, sliced lengthways (1 cm)
• 2 Tbsp za'atar, mixed with 2 Tbsp olive oil
• 800 g water
• 120 g bulgar wheat
• 100 g fresh spinach leaves
• 1 pinch fine sea salt
• 1 pinch ground black pepper
• 120 g tinned chickpeas (drained weight)
• 100 g cherry tomatoes, halved
• 50 g pitted black olives
• 50 g red onion, thinly sliced
• 80 g low fat feta cheese
• 50 g pomegranate seeds