By Jane Curran published
If you’re looking for an aubergine recipe or courgette recipe to use up any of the veg you’ve got left over, give this tasty freekah dish a go.
With plenty of veg, including courgettes, onions, red peppers and cooked freekah, along with aubergines, this dish will give you a good dose of your five-a-day and can be easily packaged up and taken for lunch too.
Freekah is a grain that’s high in fibre and protein, so it’s a really healthy grain option. While aubergine is also high in fibre as well as being rich in antioxidants – especially nasunin, an antioxidant that’s found in the skin of an aubergine.
This dish would make an excellent side dish at a party or can be cooked up in batches for your lunch for the whole week – just don’t be surprised if the rest of the family wants some too!
HOW TO MAKE FREEKAH WITH HARISSA-ROASTED VEGETABLES
Heat the oven to 170C fan, gas 5. Put the courgettes, aubergines, onions and peppers in a bowl. Add the harissa paste and oil plus plenty of seasoning, then toss well to combine. Put onto 1-2 lined baking trays and roast until tender, about 35 minutes.
Return to the bowl, add the freekeh, parsley and lemon juice, and mix well. Pop onto a serving platter and scatter over the nuts.
- 2 courgettes, cut into chunks
- 4 mini (brinjal) aubergines, halved, or one large, cut into chunks
- 3 red onions, peeled and cut into chunks
- 2 red peppers, cut into chunks
- 1tbsp harissa paste
- 3tbsp olive oil
- 250g cooked freekeh
- 3tbsp chopped flat-leaf parsley
- juice of 1 lemon
- 25g toasted hazelnuts, chopped
Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.
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