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Herby freekeh salad with grilled aubergine and courgette

Herby freekeh salad with grilled aubergine and courgette

Brought to you by: OcadoLife
    6 serving
3.7 3 ratings Review this recipe

Prep time:

Cook time:

Serves: 6

A Middle-Eastern favourite, freekeh is roasted young green wheat with a lovely nutty flavour.

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


Step 1

Place the freekeh and 1.5L of water into a large saucepan and place over a medium heat. Once simmering, cook for 25-30 mins, or until al dente. Drain and allow to steam in a colander once cooked.

Step 2

Meanwhile, place the aubergine and courgette chunks into a large mixing bowl with the olive oil and toss to coat. Thread them onto some metal skewers and place directly over the coals on a hot BBQ. Cook for 2 mins, then turn and repeat until they are beautifully golden and just cooked through. This should take around 8-10 mins in total. Once done, remove and carefully slide the veg off the hot skewers into a mixing bowl.

Step 3

Transfer the cooked freekeh into the bowl too, and add the chopped herbs and walnuts, season and mix well.

Step 4

Use your fingers to separate the banana shallot slices into rings and heat enough oil to coat the bottom of a frying pan to a round 1cm depth. Add the shallots and fry over a medium heat for around 8-10 mins, stirring occasionally so they cook evenly. Once they are a beautiful deep golden-brown colour, use a slotted metal spoon to lift them out onto some kitchen paper and sprinkle with a little pinch of salt.

Step 5

Whisk all the ingredients for the dressing together in a small bowl plus 3 tbsp water and season with fresh black pepper. If you like your dressing a little thinner, then add a few more drops of water.

Step 6

Tip the freekeh salad out onto a serving plate and drizzle over a little of the dressing. Top with the crispy shallots and a few more herb leaves. Serve the remaining dressing on the side.

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