Sabrina Ghayour’s roasted vegetable freekeh with zhoug

1 Preheat the oven to 200℃, gas mark 6 and line a large oven tray with baking parchment. Add all the chopped vegetables, then drizzle with garlic oil and use your hands to coat all the vegetables thoroughly in the oil, adding a little more if needed. Roast in the oven for 30-35 minutes, until the aubergine is cooked through, then remove from the oven and allow to cool.

2 Wash the freekeh thoroughly, then add to a saucepan of boiling water. Cook the freekeh for 20 minutes then drain. Rinse in cold water and allow it to drain until almost dry. Add the freekeh to a large mixing bowl with the roasted vegetables and all the remaining ingredients, including the oil of the sun drenched tomatoes. Season generously with salt and pepper to taste. Mix well and serve.