Roasted red pepper, aubergine & freekeh salad

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. 

4 out of 5 stars(3) Rate this recipe
VeganHealthyHigh fibre2 of your 5 a day11 plant varieties
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins

Ingredients

  • 1 red pepper, deseeded
  • 1 aubergine
  • ½ tbsp Essential Olive Oil
  • 3 tbsp non-dairy yogurt alternative
  • 1 tbsp tahini
  • 300g tub freekeh, black rice & chickpeas
  • ¼ x 25g pack mint
  • 30g pistachio kernels, roughly chopped

Method

  1. Preheat the oven to 200°C, gas mark 6. Cut the pepper into 2cm strips, and the aubergine into finger-length 2cm strips. Mix them on a large baking tray, coat with the oil, season and roast for 20 minutes until slightly charred and tender.

  2. Meanwhile, in a small bowl mix the yogurt and tahini; season. Heat the freekeh tub according to pack instructions.

  3. 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 tahini yogurt and sprinkle with mint – smaller leaves picked, larger ones torn – and the pistachios.

Cook’s tip

When preparing this recipe on the Dish podcast, Angela Hartnett adds courgette to the salad, then the juice of one lemon to the dressing. Angela prepared the freekeh as per the instructions, then cooked 400g of chickpeas with 1 tbsp of olive oil and 1 tbsp of ground cumin.

And to drink...

This recipe is paired with Eminence de Bijou on episode 18, season 7 of Dish, the Waitrose podcast. This vegan wine is aromatic with flavours of red berries, citrus and apricot, plus added complexity from layers of vanilla and spice. 

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

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