Harissa, aubergine & freekeh salad

Name: Harissa, aubergine & freekeh salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 150 g freekeh; ½ vegetable stock cube; 2 aubergines, cut into chunky pieces; 75 ml olive oil, plus 2 tbsp; 180 g pack 2 Romano peppers, deseeded; 3 tbsp Cooks’ Ingredients Ruby Rose Harissa Paste; 3 tbsp clear honey; 75 g pitted black olives; 1 red chilli, thinly sliced; ½ lemon, juice; 2 shallots, thinly sliced; 40 g blanched hazelnuts, roughly chopped; 25 g pack basil, leaves torn

The sweet stickiness of this hearty salad is ideal with any cuts of barbecued beef, from tender fillet steak to a juicy T-bone or ribeye.

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VegetarianLow in saturated fat1 of your 5 a day6 plant varieties

Serves4
CourseSide
Prepare20 mins
Cook15 mins
Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

150g freekeh
½ vegetable stock cube
2 aubergines, cut into chunky pieces
75ml olive oil, plus 2 tbsp
180g pack 2 Romano peppers, deseeded
3 tbsp Cooks’ Ingredients Ruby Rose Harissa Paste
3 tbsp clear honey
75g pitted black olives
1 red chilli, thinly sliced
½ lemon, juice
2 shallots, thinly sliced
40g blanched hazelnuts, roughly chopped
½ x 25g pack basil, leaves torn

Rinse the freekeh and put into a saucepan with 400ml water. Crumble in the stock cube and bring to the boil. Cover and cook gently for 15 minutes until the freekeh is tender and the stock absorbed. Drain any excess water and turn into a large bowl.
Add the aubergines to a large frying pan, drizzle with 75ml oil and fry gently for 5 minutes until starting to colour. Meanwhile, cut the peppers into chunks, add to the pan and fry for 8-10 minutes more until soft and golden.
In a small bowl, mix the harissa with the honey, then add to the pan. Mix well, then add to the freekeh with the olives and chilli and stir.
Turn out onto a large plate and drizzle with the remaining oil and the lemon juice. Serve scattered with the shallots, hazelnuts and basil.

Cook’s tip

The nutty, slightly smoky freekeh adds a unique flavour and texture to a salad. If you prefer, use another grain such as wholegrain couscous, spelt or barley instead.

Typical values per serving when made using specific products in recipe