Warm shallot, aubergine, tomato and freekeh salad
This middle eastern salad can be served warm or at room temperature.
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Ingredients
- 400g echalion shallots, peeled and halved
- 4 small or 2 large aubergines
- 1/2 tsp sweet smoked paprika
- 2 tbsp extra virgin olive oil
- 400g vine cherry tomatoes
- 1 garlic clove, crushed
- 2 tbsp red wine vinegar
- 1 tsp Baharat
- 4tbsp olive oil
- 50g flat leaf parsley leaves
- 250g ready-cooked freekeh
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