Dinner

Roasted Vegetable & Freekeh Salad

A hearty Middle Eastern-inspired grain salad with smoky roasted aubergine, freekeh, pomegranate seeds, and a lemon-tahini dressing — naturally vegan and packed with fibre.

StandardVegetarianVegan
289
kcal
10g
Protein
32g
Carbs
14g
Fat
£1.30
Per Serving
⏱ Prep: 10 min 🍳 Cook: 30 min 🍽 Serves 2
🛒 Ingredients
IngredientAmountCalories
Chickpeas (tinned) 1 tin chickpeas 476 kcal
Spinach (baby) 50g baby spinach 11.5 kcal
Garlic 1 garlic clove 4.9 kcal
Lemon 1 lime (juice) 6 kcal
Olive Oil 4 tsp olive oil 176.8 kcal
Aubergine 1 large aubergine 75 kcal
Tahini 2 tbsp tahini 208.3 kcal
Smoked Paprika 1 tsp smoked paprika 5.6 kcal
Fresh Coriander 10g fresh coriander 2.3 kcal
Fresh Mint 10g fresh mint 4.4 kcal
Pomegranate Seeds 60g pomegranate seeds 40.8 kcal
Freekeh 150g freekeh 487.5 kcal
👨‍🍳 Method
  1. 1Preheat oven to 200°C (fan 180°C). Cube aubergine and toss with olive oil, cumin, and smoked paprika. Roast for 25–30 mins until golden and tender.
  2. 2Meanwhile, cook freekeh per packet instructions (about 20 mins), drain and cool.
  3. 3Make the dressing: whisk tahini, lemon juice, garlic, and enough water to create a drizzleable consistency.
  4. 4Arrange freekeh in bowls. Top with roasted aubergine and chickpeas.
  5. 5Add pomegranate seeds and baby spinach.
  6. 6Drizzle with tahini dressing and scatter with fresh mint and coriander.

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