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
VeganHealthyLow in saturated fat2 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
  • ¼ x 25g pack mint, leaves picked, larger leaves torn
  • 30g pistachio kernels, roughly chopped

Method

  1. 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.

  2. 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.

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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