Waitrose and Partners
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.

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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