Smoky aubergine & roasted veg salad

Name: Smoky aubergine & roasted veg salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 large cauliflower; 1 250g pack baby beetroot, cut into wedges; 2½ tbsp No.1 Valli Trapanesi PDO Extra Virgin Olive Oil; 2 300g packs freekeh, black rice & chickpeas; 70 g Waitrose Pecan Nuts; 1 25g pack coriander, leaves picked; 150 g No.1 Greek Barrel Aged Feta PDO; 2 tbsp pomegranate molasses; 1 170g pack No.1 Baba Ganoush

In this recipy by Rebecca Woollard, a smoky swirl of baba ganoush makes the perfect bed for a generous pile of veg and some tangy feta. Follow Rebecca Woollard on Instagram.

5 out of 5 stars(2) Rate this recipe

Vegetarian

Serves4
CourseMain meal
Prepare15 mins
Cook30 mins
Total time45 mins

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1 large cauliflower
1 250g pack baby beetroot, cut into wedges
2½ tbsp No.1 Valli Trapanesi PDO Extra Virgin Olive Oil
2 300g packs freekeh, black rice & chickpeas
70g Waitrose Pecan Nuts
1 25g pack coriander, leaves picked
150g No.1 Greek Barrel Aged Feta PDO
2 tbsp pomegranate molasses
1 170g pack No.1 Baba Ganoush

Preheat the oven to 200°C, gas mark 6. Remove and discard the tough outer leaves and base of the cauliflower, then cut into florets, chopping the softer leaves into small chunks. Spread the cauliflower and beetroot wedges out on a large baking tray. Drizzle with the oil, season and toss to coat, then spread out again into a single layer. Roast for 30 minutes, turning once, until caramelised and tender.
Meanwhile, heat the freekeh mix according to pack instructions. Set aside and leave to cool slightly. Spread the pecans over a smaller baking tray, then roast for 5 minutes. Leave to cool, then roughly chop.
In a large bowl, toss together the roasted veg, pecans, freekeh mix, coriander and feta, then drizzle with the pomegranate molasses and season. Spread the baba ganoush in a thin layer over a large serving platter, then pile the roasted veg salad on top.

Typical values per serving when made using specific products in recipe