Tabbouleh with grilled aubergine, red kidney beans, mint, almonds, ginger and Grana Padano Riserva
Ingredients300 g bulgur
100 g Grana Padano Riserva
150 g red kidney beans
extra virgin olive oil
PreparationGrill 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.