Roasted red pepper, aubergine & freekeh salad
Waitrose and Partners

Roasted red pepper, aubergine & freekeh salad

The Levantine Table freekeh grain pouch makes a great base for salads – it packs in a variety of grains and pulses (great for gut health) with herbs and spices to add layers of flavour in just one hit.

0 out of 5 stars(0) Rate this recipe
VeganHealthyHigh fibre2 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins

Ingredients

  • 1 Essential Red Pepper, deseeded and sliced into 2cm strips
  • 1 Essential Aubergine, cut widthways into 2cm strips
  • ½ tbsp Essential Olive Oil
  • 3 tbsp non-dairy yogurt alternative
  • 1 tbsp tahini
  • 300g pack The Levantine Table Freekeh, Black Rice & Chickpeas
  • 1/4 x 25g pack mint, leaves picked, larger leaves torn
  • 30g pistachios, roughly chopped

Method

  1. Preheat the oven to 200°C, gas mark 6. On a large baking tray, mix together the red pepper, aubergine and oil. Season and roast for 20 minutes until slightly charred and tender.

  2. Meanwhile, in a small bowl mix together the yogurt alternative and tahini; season. Heat the grain pouch in the microwave according to pack instructions, then toss together in a large bowl with the roasted vegetables. Serve on a platter or divide between 2 plates, with a drizzle of tahini dressing and the mint leaves and pistachios sprinkled over.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,831kJ/ 439kcals

Fat

21g

Saturated Fat

2.7g

Carbohydrates

42g

Sugars

9.4g

Fibre

15g

Protein

14g

Salt

1g

Rating details

Rate this recipe

Select your rating

Overall rating

No ratings for this recipe yet