Harissa, aubergine & pepper salad

Name: Harissa, aubergine & pepper salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 150 g freekeh; ½ vegetable stock cube; 2 aubergines, cut into chunky pieces; 75 ml olive oil, plus 2 tbsp; 180 g pack Duchy Organic Romano Peppers; 3 tbsp Cooks’ Ingredients Ruby Rose Harissa Paste; 3 tbsp clear honey; 75 g pitted black olives; 1 red chilli, finely sliced; ½ lemon, juice; 2 shallots, finely sliced; 40 g blanched hazelnuts, roughly chopped; 25 g pack basil, leaves torn

The sweet spiciness of this hearty salad is ideal with any cuts of barbecued beef, from tender fillet steak to a juicy T-bone or ribeye.

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VegetarianLow in saturated fat6 plant varieties

Serves4
CourseMain meal
Prepare15 mins
Cook15 mins
Total time30 mins
Pluscooling

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150g freekeh
½ vegetable stock cube
2 aubergines, cut into chunky pieces
75ml olive oil, plus 2 tbsp
180g pack Duchy Organic Romano Peppers
3 tbsp Cooks’ Ingredients Ruby Rose Harissa Paste
3 tbsp clear honey
75g pitted black olives
1 red chilli, finely sliced
½ lemon, juice
2 shallots, finely sliced
40g blanched hazelnuts, roughly chopped
½ x 25g pack basil, leaves torn

Rinse the freekeh and put in a pan with 400ml water. Crumble in the stock cube and bring to the boil. Cover and cook gently for 15 minutes until the freekeh is tender and the stock absorbed. Tip into a large serving bowl, then let it cool a little.
Meanwhile, put the aubergines in a large frying pan, drizzle with 75ml oil and fry gently for 5 minutes until starting to colour. Cut the peppers into chunks, add to the pan and fry for another 8-10 minutes until soft and golden.
In a small bowl, mix the harissa with the honey, then add to the pan. Mix well, then stir the aubergines and peppers into the freekeh with the olives and chilli. Turn out onto a large plate and drizzle over the remaining 2 tbsp oil and the lemon juice. Serve scattered with the shallots, hazelnuts and basil

Cook’s tip

Simple swap
The nutty, slightly smoky freekeh adds a unique flavour and texture to a salad. If you prefer, use another grain such as wholegrain couscous, spelt or barley instead.