The perfect summer 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.

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

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