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Ingredients
Method
- 150g freekeh
- ½ veg stock cube
- 2 aubergines, cut into chunks
- 75ml olive oil
- 180g romano peppers, deseeded
- 3 tbsp harissa paste
- 3 tbsp runny honey
- 75 pitted olives
- 1 sliced red chilli
- 2 thinly sliced shallots
- 40g chopped hazelnuts
- 12g torn basil leaves
- Add the freekeh to a pan with 400ml water and the stock cube. Cover and cook for 15 mins, or until tender and the stock has been absorbed. Drain the excess water and add everything to a large bowl. Meanwhile, toss the aubergines in a frying pan with 75ml of oil and cook for 5 mins, then chop the peppers and add to the pan to cook for 10 mins more.
- Mix the honey and harissa in a small bowl, then tip into the pan with the vegetables. Mix well, then add to the freekeh with the chilli and olives. Turn everything out onto a large platter and drizzle with a little more oil and the lemon juice. Scatter with shallots, basil and hazelnuts to serve, and enjoy.
15 mins
4 serving
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