Ingredients
- 2 garlic cloves
- 50 g light tahini
- 60 g freshly squeezed lemon juice
- 60 g water
- 20 g fresh flat-leaf parsley
- 20 g fresh coriander
- ½ tsp ground cumin
- ½ tsp fine sea salt
- 2 aubergines
- 2 Tbsp za'atar
- 800 g water
- 120 g bulgur wheat
- 100 g fresh spinach leaves
- 1 pinch fine sea salt
- 1 pinch ground black pepper
- 120 g tinned chickpeas
- 100 g cherry tomatoes
- 50 g pitted black olives
- 50 g red onion
- 80 g low fat feta cheese
- 50 g pomegranate seeds
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