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Jewelled freekeh salad

Name: Jewelled freekeh salad
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: Serves 4
Cuisine: Turkish recipes
Ingredients: 200g wholewheat freekeh (or 600g cooked freekeh); 2 courgettes, cut into 2cm pieces; 1 large aubergine, cut into 2cm pieces; 2 red peppers, cut into 2cm pieces; 1 red onion, finely chopped; 2 tsp sweet paprika; 1 tsp ground cumin; 1 tsp ground cinnamon; 2 tsp ground turmeric; 1 tsp ground coriander; 2 tbsp olive oil; Seeds ½ pomegranate; Bunch fresh coriander, leaves picked; Tahini to drizzle; For the dressing; Finely grated zest and juice ½ orange; 2 tbsp lemon juice; 60ml olive oil

Published: 9 Aug 17
Updated: 18 Mar 24

This spiced Middle Eastern-style salad of freekeh, aubergine and courgettes is a fantastic side dish for chicken or lamb – or enjoy it as main for a healthy, vegetarian lunch.

Easy
June 2017

Test kitchen approved

Serves 4
Hands-on time 35 min, oven time 30 min, plus overnight soaking

This spiced Middle Eastern-style salad of freekeh, aubergine and courgettes is a fantastic side dish for chicken or lamb – or enjoy it as main for a healthy, vegetarian lunch.

Nutrition: per serving

Calories: 455kcals
Fat: 21.8g (3g saturated)
Protein: 11.3g
Carbohydrates: 45.2g (11.6g sugars)
Fibre: 16.4g
Salt: trace

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Ingredients

200g wholewheat freekeh (or 600g cooked freekeh)
2 courgettes, cut into 2cm pieces
1 large aubergine, cut into 2cm pieces
2 red peppers, cut into 2cm pieces
1 red onion, finely chopped
2 tsp sweet paprika
1 tsp ground cumin
1 tsp ground cinnamon
2 tsp ground turmeric
1 tsp ground coriander
2 tbsp olive oil
Seeds ½ pomegranate
Bunch fresh coriander, leaves picked
Tahini to drizzle

For the dressing

Finely grated zest and juice ½ orange
2 tbsp lemon juice
60ml olive oil

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Method

If using dried freekeh, soak it overnight in cold water. The next day, drain the freekeh and put it in a saucepan with 750ml lightly salted water. Bring to the boil over a high heat, then reduce the heat to low, cover and cook for 35-40 minutes until tender. Remove from the heat and leave, covered, until cool.
Heat the oven to 180°C/160°C fan/gas 4. Put all the vegetables in a large mixing bowl, add the spices and olive oil, then season and mix well. Spread out the vegetables in a large baking tray, then roast for 30 minutes or until golden and slightly soft.
Meanwhile, whisk all the dressing ingredients together in a small bowl.

To serve, put the freekeh and roasted veg in a large salad bowl. Toss with the dressing, then scatter with the pomegranate seeds and coriander and drizzle with the tahini.

Recipe from June 2017 Issue

Nutrition

Nutrition: per serving

Calories: 455kcals
Fat: 21.8g (3g saturated)
Protein: 11.3g
Carbohydrates: 45.2g (11.6g sugars)
Fibre: 16.4g
Salt: trace

delicious. tips

Cook the freekeh and roast the vegetables 24 hours ahead; keep covered in the fridge. Keep leftovers in a sealed container in the fridge for 2-3 days.