Jewelled freekeh salad

Name: Jewelled freekeh salad
Yield: Serves 4
Cuisine: Turkish recipes
Ingredients: 200g wholewheat freekeh (or 600g cooked freekeh); 2 courgettes, cut into 2cm pieces; 1 large aubergine, cut into 2cm pieces; 2 red peppers, cut into 2cm pieces; 1 red onion, finely chopped; 2 tsp sweet paprika; 1 tsp ground cumin; 1 tsp ground cinnamon; 2 tsp ground turmeric; 1 tsp ground coriander; 2 tbsp olive oil; Seeds ½ pomegranate; Bunch fresh coriander, leaves picked; Tahini to drizzle; For the dressing; Finely grated zest and juice ½ orange; 2 tbsp lemon juice; 60ml olive oil

Easy
June 2017

Easy
June 2017

Serves 4
Hands-on time 35 min, oven time 30 min, plus overnight soaking

This spiced, Middle Eastern-style salad of freekah, aubergine and courgettes is a fantastic side dish for chicken or lamb – or enjoy it as main for a healthy, vegetarian lunch.

Dairy-free recipes
Vegetarian recipes

Nutrition: per serving

Calories: 455kcals
Fat: 21.8g (3g saturated)
Protein: 11.3g
Carbohydrates: 45.2g (11.6g sugars)
Fibre: 16.4g
Salt: trace

Nutrition: per serving

Calories: 455kcals
Fat: 21.8g (3g saturated)
Protein: 11.3g
Carbohydrates: 45.2g (11.6g sugars)
Fibre: 16.4g
Salt: trace

Save recipe

Save recipe Print

Ingredients

200g wholewheat freekeh (or 600g cooked freekeh)
2 courgettes, cut into 2cm pieces
1 large aubergine, cut into 2cm pieces
2 red peppers, cut into 2cm pieces
1 red onion, finely chopped
2 tsp sweet paprika
1 tsp ground cumin
1 tsp ground cinnamon
2 tsp ground turmeric
1 tsp ground coriander
2 tbsp olive oil
Seeds ½ pomegranate
Bunch fresh coriander, leaves picked
Tahini to drizzle

For the dressing

Finely grated zest and juice ½ orange
2 tbsp lemon juice
60ml olive oil

200g wholewheat freekeh (or 600g cooked freekeh)
2 courgettes, cut into 2cm pieces
1 large aubergine, cut into 2cm pieces
2 red peppers, cut into 2cm pieces
1 red onion, finely chopped
2 tsp sweet paprika
1 tsp ground cumin
1 tsp ground cinnamon
2 tsp ground turmeric
1 tsp ground coriander
2 tbsp olive oil
Seeds ½ pomegranate
Bunch fresh coriander, leaves picked
Tahini to drizzle

For the dressing

Finely grated zest and juice ½ orange
2 tbsp lemon juice
60ml olive oil

Method

If using dried freekeh, soak it overnight in cold water. The next day, drain the freekeh and put it in a saucepan with 750ml lightly salted water. Bring to the boil over a high heat, then reduce the heat to low, cover and cook for 35-40 minutes until tender. Remove from the heat and leave, covered, until cool.
Heat the oven to 180°C/160°C fan/gas 4. Put all the vegetables in a large mixing bowl, add the spices and olive oil, then season and mix well. Spread out the vegetables in a large baking tray, then roast for 30 minutes or until golden and slightly soft.
Meanwhile, whisk all the dressing ingredients together in a small bowl.
To serve, put the freekeh and roasted veg in a large salad bowl. Toss with the dressing, then scatter with the pomegranate seeds and coriander and drizzle with the tahini.

Method

If using dried freekeh, soak it overnight in cold water. The next day, drain the freekeh and put it in a saucepan with 750ml lightly salted water. Bring to the boil over a high heat, then reduce the heat to low, cover and cook for 35-40 minutes until tender. Remove from the heat and leave, covered, until cool.
Heat the oven to 180°C/160°C fan/gas 4. Put all the vegetables in a large mixing bowl, add the spices and olive oil, then season and mix well. Spread out the vegetables in a large baking tray, then roast for 30 minutes or until golden and slightly soft.
Meanwhile, whisk all the dressing ingredients together in a small bowl.
To serve, put the freekeh and roasted veg in a large salad bowl. Toss with the dressing, then scatter with the pomegranate seeds and coriander and drizzle with the tahini.

delicious. tips

Cook the freekeh and roast the vegetables 24 hours ahead; keep covered in the fridge. Keep leftovers in a sealed container in the fridge for 2-3 days.

Fancy getting a copy in print?

Subscribe to our magazine