Saturday, 30 May 2015

Roasted Aubergine and Chickpea Freekeh Salad

This is what I did with the other half of the aubergine I used for the pizza. I made a lovely tasty salad, full of delicious grains and aubergine. Really simple to make and a lovely lunchbox filler

Roasted Aubergine and Chickpea Freekeh Salad (from Allotment 2 Kitchen)
(Serves 1)

50g freekeh
1/2 aubergine, cut into chunks
cooking spray
1/2 small tin chickpeas, drained and rinsed
1 spring onion, sliced
1 tbsp chopped coriander
1 tsp olive oil

Preheat the oven to 200C.

Bring a pan of water to the boil and cook the freekeh according to packet instructions. Drain, run under the cold tap and drain again well.

Put the aubergine on a baking tray, season and spray with cooking spray, tossing to coat. Cook in the oven until golden, about 10 mins.

Put the freekeh, aubergine, chickpeas, spring onion and coriander into a bowl or lunch box and drizzle with the olive oil, stir well to combine and serve.

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