Jewelled freekeh salad
- June 2017
- Serves 4
- Hands-on time 35 min, oven time 30 min, plus overnight soaking
This spiced Middle Eastern-style salad of freekeh, 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
- 21.8g (3g saturated)
- 45.2g (11.6g sugars)
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.
Rate & review
Or, how about...?
Middle Eastern chickpea and aubergine salad
With chickpeas, aubergines, halloumi and roasted garlic, this quick vegetarian salad recipe makes a substantial...
Aubergine salad with shallots and pomegranate molasses
A smoky barbecue side dish recipe by chef Ben Tish, with peppery watercress, sweet shallots...