Spiced roasted shallot salad with Bulgur wheat, aubergine, raisins

Ingredients:

12 shallots, peeled
3 tbsp rapeseed oil
1 large aubergine cut into 5cm chunks
200g Bulgur wheat rinsed in cold water
3 tbsp raisins
500ml water
Half tsp ground cumin
Half tsp ground coriander
A good pinch of ground ginger
Sea salt and freshly ground black pepper
1 red chilli, seeded and finely diced
1 large vine tomato seeded and finely chopped
A handful of flat leaf parsley chopped
A handful of coriander chopped
1 clove of garlic, peeled and finely chopped
Juice and zest of
1 lemon

For the tomato dressing:

2 vine tomatoes, peeled, seeded and diced
Half a red chilli, seeded and finely diced
2 cloves of garlic, peeled and finely chopped
2 cm of peeled and grated fresh ginger
1 tbsp caster sugar
Juice of 2 lemons
10 tbsp rapeseed oil
Sea salt and freshly ground black pepper

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Method

1. Preheat oven to 200°c gas mark 6 400°f

2. Place the shallots in roasting tin and drizzle with 1 tbsp of the rapeseed oil season well. Place in the oven and roast for 20 minutes.

3. Then add the aubergine to the shallots and drizzle with 2 tbsp of oil and return to the oven stirring occasionally and roast for a further 15 minutes or until the aubergine and shallots are tender.

4. Meanwhile prepare the Bulgur wheat, place it with and raisins in a saucepan, add the water, cumin, coriander, and ginger season with sea salt and black pepper. Bring to the boil, cover with a tight fitting lid and cook very gently for 10 minutes or until the water has absorbed.

5. Remove from the heat and place in a mixing bowl, cool slightly and add all of the remaining ingredients. Take the shallot and aubergine out of the oven and add when cooled slightly to the salad.

6. For the dressing place all the ingredients except for the oil in to a food processor and blitz to form a smooth puree, then add the oil slowly to the puree till blended

7. Serve with the salad.