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- Herby freekeh salad with grilled aubergine and courgette
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Search results for 1 drizzle of vegetable oil
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Search results for 1 large of aubergine, cut into chunks
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Search results for 2 tbsp of olive oil, plus another 2 tbsp for the dressing
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Search results for 10 g of dill, finely chopped
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Search results for 10 g of coriander, finely chopped
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Search results for 10 g of flat-leaf parsley, finely chopped
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Search results for 60 g of walnuts, toasted and roughly chopped
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Search results for 4 banana shallots, sliced into thin rings (for the topping)
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Search results for 2 tbsp of tahini, for the dressing
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Search results for 1 clove of garlic, crushed
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Search results for 200 g of wholegrain freekeh
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Search results for 1 large of courgette, cut into chunks
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Search results for 1 lemon, juiced (for the dressing)
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Ingredients
- 1 drizzle of vegetable oil
- 1 large of aubergine, cut into chunks
- 2 tbsp of olive oil, plus another 2 tbsp for the dressing
- 10 g of dill, finely chopped
- 10 g of coriander, finely chopped
- 10 g of flat-leaf parsley, finely chopped
- 60 g of walnuts, toasted and roughly chopped
- 4 banana shallots, sliced into thin rings (for the topping)
- 2 tbsp of tahini, for the dressing
- 1 clove of garlic, crushed
- 200 g of wholegrain freekeh
- 1 large of courgette, cut into chunks
- 1 lemon, juiced (for the dressing)