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Middle eastern grain salad

Ingredients (serves 2-3)

Method

  • 1/2 cup uncooked quinoa 

  • 1/2  cup uncooked freekah

  • 10 vine cherry tomatoes

  • 1 aubergine 

  • Juice of half a lemon 

  • 1/2 diced avocado 

  • Handful of fresh chopped coriander 

  • 1/2 can of chickpeas 

  • 1 tsp liquid smoke

  • 1 heaped tsp harissa paste 

  • 1 tsp ras el hanout 

  • 1/2 red pepper diced 

  • 1/4 cup flaked almonds 

  • Salt and pepper to taste

  • 1/2 tablespoon chilli oil (optional) 

  1. Cook the quinoa and freekah according to packet instructions, let cool and place into a large bowl. 

  2. Heat some olive oil in a sauce pan and add the chickpeas, lemon juice, harissa paste, res el hanout, salt and pepper. Cook for 3-4 minutes, let cool and add to the quinoa and freekah. 

  3. Cut the aubergine lengthways into thin strips. Heat a very hot griddle pan, add a dash of olive oil and add the aubergine and liquid smoke in batches to the pan. The aubergine is cooked when the flesh is soft and lightly charred. Let the aubergine cool. When cool cut the aubergine into thin strips and add to the salad. 

  4. Cut the tomatoes in half and add to the salad. Then add the avocado, coriander, red pepper and almonds. 

  5. Add salt and pepper to taste. Add chilli oil (optional). 

  6. Serve and enjoy!

Serving suggestions

  • Falafel 

  • Vine leaves

  • Hummus 

Tips

Tip 1 - Place a weight (I use on old bowl) on top of the aubergine when in the griddle pain! This makes the aubergine really smokey and gives the flesh a nice griddled appearance.

 

Tip 2 - I sometimes cook either the quinoa or freekah with a Kalo vegetable stock cube added to the hot water. This elevates the flavour of the salad.  

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Ingredient Specifics

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