The perfect recipe for Mediterranean Freekeh Salad

1 medium aubergine, sliced lengthways into 1/2cm slices
1 cup baby tomatoes
1 Tbsp olive oil
Salt and freshly ground black pepper
100g freekeh (or barley or bulgur wheat)
100g soft goats cheese or feta
100g Kalamata olives, pitted
1 Tbsp chopped fresh mint
1 Tbsp chopped fresh parsley

For the Dressing
1 Tbsp olive oil
1 Tbsp apple cider vinegar or lemon juice
1 tsp honey
Pinch salt

How to
Pre-heat your oven to 190C and add the aubergine and baby tomatoes to a wide, shallow baking dish. Drizzle with olive oil and a pinch of salt and pepper and toss well. Bake for 30-40 minutes or until golden and cooked through.

Meanwhile, cook your freekeh according to packet instructions.

Mix together the dressing ingredients and adjust for seasoning. Loosen with 1-2 Tbsp warm water if desired. Set aside until serving.

Transfer the cooked freekeh to a pretty salad platter, gently layer over the cooked aubergine and tomatoes and remaining ingredients.

Drizzle over the dressing and eat immediately.


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Recipe provided by Sarah Graham, recipe creator and cookbook author. Visit the Sarah Graham food blog to see more.