Roasted red pepper, aubergine & freekeh salad
Think of this as a blueprint for fuss-free summer salads; layer seasonal veg with a cooked grain pouch and fresh herbs, then dress and add a crunchy topping.
- 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
- ¼ x 25g pack mint, leaves picked, larger leaves torn
- 30g pistachio kernels, roughly chopped
Method
Preheat the oven to 200°C, gas mark 6. On a large baking tray, mix together the pepper, aubergine and oil; season and cook for 20 minutes until slightly charred and tender. Meanwhile, in a small bowl mix the yogurt and tahini; season.
Heat the freekeh pouch according to pack instructions. In a large bowl, toss together the roasted veg and heated freekeh mix. Serve on a platter or divide between 2 plates, drizzle with the yogurt and sprinkle over the mint and pistachios.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,967kJ/ 472kcals |
---|---|
Fat | 25g |
Saturated Fat | 4.9g |
Carbohydrates | 43g |
Sugars | 10g |
Fibre | 12g |
Protein | 13g |
Salt | 1.2g |