MIDDLE EASTERN FREEKEH, COURGETTE AND AUBERGINE SALAD

1 cup Freekeh wheat grain

1 courgette

1 aubergine

1/2 tsp turmeric

Handful pomegranate seeds

1/2 bunch mint leaves

1/2 bunch flat leaf parsley

Small amount of feta cheese

1/2 lemon juice

1 teaspoon pomegranate molasses

2teaspoons honey

Toasted flaked almonds

Olive oil

Slice the courgette and aubergine into slices and rub with olive oil and turmeric. Roast in the oven for 20 mins at 200 degrees until the veg is cooked through and charred on the edges.

Cook the Freekeh as per manufacturers instructions. Add the Freekeh to the roasted vegetables together with the chopped mint and parsley, lemon juice, honey, pomegranite molasses, fresh pomegranate seeds and feta cheese. Top with the fresh pomegranate and toasted almonds. Serve on its own or as a perfect accompaniment to roasted meats.