Tabbouleh with grilled aubergine, red kidney beans, mint, almonds, ginger and Grana Padano Riserva
Easy
4 people
30 minLactose free
Ingredients
300 g bulgur
100 g Grana Padano Riserva
2 aubergines
150 g red kidney beans
1 lemon
fresh mint
flaked almonds
extra virgin olive oil
salt
pepper
Preparation
Grill the sliced aubergines on a hot grill for a few minutes.
Cook the bulgur according to the instructions on the package. As soon as it is cooked, dress with olive oil and set aside in a bowl to cool.
Add the red kidney beans, chopped mint, grilled diced aubergines, almonds and Grana Padano Riserva shavings, mixing well. Season with salt and pepper.
Cover the bowl, set aside to rest in the refrigerator for at least one hour and serve cold.
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