Recipes Salads Eggplant & Freekeh Salad with Spiced Tahini Dressing

Eggplant & Freekeh Salad with Spiced Tahini Dressing Recipe

Name: Eggplant & Freekeh Salad with Spiced Tahini Dressing
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 1 cup cracked freekeh, rinsed; 3 cups vegetable stock; 1/3 cup olive oil; 2 eggplants, each sliced lengthwise into 6 wedges; 3 teaspoons za’atar; Salt & cracked black pepper, to season; 425 g tin chickpeas, rinsed and drained; 1 cup coriander leaves, chopped, & extra leaves to garnish; 1 cup parsley leaves, chopped; 1 cup mint leaves, chopped; Zest of 1 lemon; Juice of 1/2 lemon; 1 1/2 tablespoons sherry vinegar; 1/4 cup barberries or pomegranate seeds; 1/3 cup chopped pistachios; [Dressing]; 150 g Greek style soy yoghurt; 1/4 cup tahini; 3 teaspoons pomegranate molasses; 2 teaspoons sherry vinegar; 1/2 teaspoon ground cumin; 1 clove garlic, minced; Salt & cracked black pepper, to taste

Healthy choice

Mostly whole foods

Gluten-free option

Protein-packed

Soy-free option

Refined sugar free

Salads

Healthy choice

Mostly whole foods

Gluten-free option

Protein-packed

Soy-free option

Refined sugar free

Salads

Grilled aubergine with freekeh salad, chickpeas, pomegranate seeds, houmous, pistachios, and spiced tahini dressing.

Grilled courgette with a salad of bulgur, chickpeas, pomegranate seeds, pistachios, and fresh chopped herbs.

Eggplant has a unique range of textures and flavours which are entirely dependent on how you cook it. Most reliable of them all: grilled slices. You’ll be singing eggplant’s praises in no time!

You will need

Serves 4

1 cup cracked freekeh, rinsed
3 cups vegetable stock
1/3 cup olive oil
2 eggplants, each sliced lengthwise into 6 wedges
3 teaspoons za’atar
Salt & cracked black pepper, to season
425 g tin chickpeas, rinsed and drained
1 cup coriander leaves, chopped, & extra leaves to garnish
1 cup parsley leaves, chopped
1 cup mint leaves, chopped
Zest of 1 lemon
Juice of 1/2 lemon
1 1/2 tablespoons sherry vinegar
1/4 cup barberries or pomegranate seeds
1/3 cup chopped pistachios

Dressing

150 g Greek style soy yoghurt
1/4 cup tahini
3 teaspoons pomegranate molasses
2 teaspoons sherry vinegar
1/2 teaspoon ground cumin
1 clove garlic, minced
Salt & cracked black pepper, to taste

Recipe: Deb Kaloper

Photography: Chris Middleton

Stylist: Deb Kaloper

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Directions

20 mins to prep

20 mins to cook

Step 1

Place the stock in a pan over high heat. Add the freekeh and bring it to a boil. Reduce the heat, and simmer for 10-15 minutes until the liquid has been absorbed or the freekeh is soft and cooked through. Drain and spread out on a baking tray to cool.
Step 2

While the freekeh is cooking, toss the sliced eggplant in a large bowl with the oil, za’atar, salt, and pepper, coating well. Place a grill plate over high heat and cook the eggplant wedges for about 8-10 minutes, turning to char on all sides, until cooked through and soft. Set aside.
Step 3

To make the dressing, whisk all the ingredients to combine.
Step 4

Combine the freekeh and eggplant with the remaining ingredients in a large bowl. Place on a platter, drizzle with dressing and garnish with extra coriander leaves.