Chocolate & sesame loaf cake
Tahini gives this cake a subtle nutty flavour that partners perfectly with rich chocolate. This recipe makes 2 cakes, so why not freeze one as a treat for another day!
Grilled aubergine tabbouleh
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 tbsp garlic-infused oil
- 1 large auberginediced
- 160g couscous
- ½ cucumberdiced
- 200g cherry tomatoeshalved
- small pack mintroughly chopped
- small pack parsleyroughly chopped
For the dressing
- juice 1 lemon
- 5 tbsp coconut yogurt
- 2 tbsp tahini
- 1 tbsp maple syrup
Nutrition: per serving
- kcal630
- fat33g
- saturates10g
- carbs58g
- sugars18g
- fibre14g
- protein17g
- salt0.1g
Method
step 1
Heat the oil in a frying pan over a medium-high heat and add the aubergine. Cook for 10 mins until soft and cooked through.
step 2
Meanwhile, put the couscous in a large bowl and pour over 200ml boiling water. Cover with cling film and leave to stand for 5-6 mins. Combine all the ingredients for the dressing and season to taste.
step 3
When the couscous has absorbed all the water, fluff it up with a fork. Season and stir in the cucumber, tomatoes and herbs. Add half the dressing and toss to coat. Scatter over the aubergine and drizzle over the rest of the dressing to serve.
