Tag Archives: eggplant

Saffron Freekeh & Veggie Salad Recipe

This salad recipe is another example of a low GI high fibre food which is highly nutritious and will sustain your energy and hunger levels all day.

Ingredients

  • 1 bunch of  of Asparagus, char grilled (they taste better this way)
  • 1/2 small pumpkin
  • handful of green beans (steamed)
  • 1 red capsicum
  • 1 medium sized eggplant (salted then washed and patted dry)
  • 1 cup of freekeh
  • 1 red chillie (remove seeds for flavour without heat)
  • 2 cloves garlic
  • pinch of saffron strands
  • chicken stock
  • olive oil
  • sea salt
  • 1 tablespoon of grated ginger
  • 1/2 to 3/4  teaspoon cumin seeds
  • fresh lemon juice
  • large handful each of fresh mint, parsley and chives

Method

  1. Soak a pinch of saffron strands in hot water or stock and allow to steep until ready to use then lightly steam and char grill the beans and asparagus.
  2. Dice the pumpkin and eggplant into chunks and  slice thick chunks of the capsicum. Arrange on a baking tray. Crush and mix the ginger and garlic into a bowl, add the cumin, olive oil and salt. Smother the veggies, and bake in oven at 150 degrees until tender or if you’re pushed for time, bake at 180 degrees and keep and eye on the eggplant and capsicum which will cook quicker than the pumpkin. Alternatively, par boil or steam the pumpkin to speed up the cooking time – allow to cool.
  3. Cook the freekeh according to packet instructions adding the soaked saffron. Transfer to a salad bowl and toss through the veggies and herbs then drizzle with a dash of olive oil and lemon juice to taste.

Serves 5

Variation: toss through marinated goats cheese fetta…Yum!

 

 

Sumac spiced Eggplant & Asparagus Salad

  • Demo Image

Another veggie salad flavoured with middle eastern spices. This salad works really well with chicken.

Ingredients

  • 1 large eggplant sliced into think rounds, salted rinsed and drained
  • 1 bunch of asparagus
  • 2-3 cloves of garlic
  • 1 teaspoon of sumac
  • 1 teaspoon of coriander seeds
  • 1 bay fresh leaf
  • 1 small red onion finely sliced
  • handful each of mint and coriander
  • olive oil
  • salt and pepper to taste

Method

  1. Slice the red onion finely and place in a small bowl sprinkled with a large pinch of sea salt and set aside. The salt will draw the moisture out of the onions leaving soft, sweet onions which makes a delicious garnish. The longer you leave it to soak the better the result. After cooking everything else, squeeze the excess moisture from the onions, rinse if necessary before adding it to your dish. This can also be prepped ahead of time.
  2. Pat dry the eggplant then toss with the spices and a little olive oil. Slowly pan fry with the bay leaf or use a griddle pan. Drain any excess oil on kitchen paper. Steam the asparagus and cool. Toss both veggies in a bowl with the herbs, sprinkle with extra sumac and stir through the onions. Adjust seasoning to taste.

This delicious dish is so simple and quick to make that I tend to make it quite often. Leftovers work really well served cold the next day with a poached egg or a tin of tuna. At dinner time, it goes really well with lamb cutlets and harissa spiced yoghurt. I hope you'll enjoy it as much as myself and family do... 😉

Variation: Add chickpeas

Harissa Yoghurt Dressing

  • 1-2 teaspoons of good quality organic harissa paste
  • Plain Greek style or goat yoghurt
  • salt to taste
  • squeeze of lemon juice

Stir it all together and spoon over your cutlets.

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