Nutrition Facts
Warm shallot, aubergine, tomato and freekeh salad
Amount Per Serving
Calories 488
Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 2g13%
Sodium 36mg2%
Potassium 1152mg33%
Carbohydrates 76g25%
Fiber 18g75%
Sugar 20g22%
Protein 19g38%
Vitamin A 1599IU32%
Vitamin C 53mg64%
Calcium 119mg12%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Warm shallot, aubergine, tomato and freekeh salad
Middle Eastern style salad
Servings: 4
Calories: 488kcal
Equipment
- Large roasting tin
- Bowl
Ingredients
- 400 g echalion shallots peeled and halved
- 4 small or 2 large aubergines
- 1/2 tsp extra virgin olive oil
- 400 g vine cherry tomatoes
- 1 garlic clove crushed
- 2 tbsp red wine vinegar
- 1 tsp Baharat
- 4 tbsp olive oil
- 50 g flat leaf parsley
- 250 g ready-cooked freekeh
Method
- Preheat the oven to 180˚C.
- Line a large roasting tin with baking parchment and put the shallots and aubergines in the tin, sprinkle with the paprika and drizzle with the olive oil and give the tray a shake to mix. Prick the aubergines a few times with a sharp knife then cover the tin with foil and roast in the hot oven for an hour.
- Remove the foil. If there is a lot of cooking liquid in the bottom of the tin, pour most of it off and add the cherry tomatoes to the tin. Roast for 20 minutes, until the tomatoes have split.
- For the dressing, combine the crushed garlic, vinegar and Baharat with the olive oil. Finely chop a small handful of the parsley and stir in.
- Heat the freekeh according to pack instructions. Gently fold in the shallots, tomatoes and remaining parsley, along with any juices from the roasting tray. Serve an aubergine (or half if they are large) per person on the freekeh and shallot mixture, with the dressing spooned over.
Nutrition
Calories: 488kcal | Carbohydrates: 76g | Protein: 19g | Fat: 17g | Saturated Fat: 2g | Sodium: 36mg | Potassium: 1152mg | Fiber: 18g | Sugar: 20g | Vitamin A: 1599IU | Vitamin C: 53mg | Calcium: 119mg | Iron: 4mg