Middle Eastern Brunch

Bulgur and Veggie Base

• 1000 g water
• 1 tsp fine sea salt
• 10 g olive oil
• 170 g bulgur wheat
• 300 g aubergine cut in pieces (2 cm)
• 300 g peppers red and yellow, cut in pieces (3 cm)

Flatbread

• 50 g olive oil plus extra for drizzling
• 120 g water
• 270 g plain flour plus extra for dusting
• 1 tsp baking powder
• 1 tsp fine sea salt plus 1 tsp coarse sea salt for sprinkling
• 1 Tbsp mixed seeds (nigella seeds, cumin seeds, sesame seeds), for garnishing

Bulgur Salad

• 25 g fresh parsley leaves
• 10 g fresh mint leaves
• 1 garlic clove
• 30 g lemon juice
• 20 g olive oil
• 1 tsp fine sea salt
• 4 pinches ground black pepper
• 100 g cucumber cut in pieces (3 cm)
• 100 g peppers yellow and red, cut in pieces (3 cm)
• 100 g plum tomatoes quartered

Porridge with Dates and Pistachios

• 30 g pistachio nuts, unsalted, shelled
  o blanched almonds
• 100 g pitted dates
• 900 g milk
• 40 g caster sugar
• ½ tsp ground cardamom
• 150 g rolled oats

Aubergine Spread

• 20 g fresh parsley leaves plus extra for garnishing
• 2 garlic cloves
• 40 g olive oil plus extra for drizzling
• 70 g tahini
• 5 g lime juice
• ½ tsp ground cumin
• 1 tsp smoked salt

Pepper Spread

• 40 g olive oil
• 100 g onions quartered
• 100 g raw cashew nuts
• 5 g lime juice
• ¾ tsp fine sea salt
• 1 tsp hot paprika