Waitrose and Partners
Roasted red pepper, aubergine & freekeh salad

Roasted red pepper, aubergine & freekeh salad

The Levantine Table freekeh grain pouch makes a great base for salads – it packs in a variety of grains and pulses (great for gut health) with herbs and spices to add layers of flavour in just one hit.

3 out of 5 stars(1) Rate this recipe
VeganHealthyHigh fibre2 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 pistachios, roughly chopped

Method

  1. Preheat the oven to 200°C, gas mark 6. On a large baking tray, mix together the red pepper, aubergine and oil. Season and roast for 20 minutes until slightly charred and tender.

  2. Meanwhile, in a small bowl mix together the yogurt alternative and tahini; season. Heat the grain pouch in the microwave according to pack instructions, then toss together in a large bowl with the roasted vegetables. Serve on a platter or divide between 2 plates, with a drizzle of tahini dressing and the mint leaves and pistachios sprinkled over.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,831kJ/ 439kcals

Fat

21g

Saturated Fat

2.7g

Carbohydrates

42g

Sugars

9.4g

Fibre

15g

Protein

14g

Salt

1g

Rating details

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Overall rating (3/5)

3 out of 5 stars1 rating