Lamb and beef kebabs with burnt aubergine
Charred aubergine flesh is mixed with lamb and beef mince to add delicious smokiness to these meaty kebabs, which are inspired by the food of Tel Aviv
Warm freekeh salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 130g freekeh wheatrinsed and drained
- 2 garlic cloveslightly bashed
- 2 oregano sprigs
- sea salt and freshly ground black pepper
- 25ml olive oil
- ½ lemonjuiced
- 30g flat-leaf parsleyfinely sliced and stems discarded
- 30g corianderfinely sliced and stems discarded
- 2 large spring onionsfinely sliced and stems discarded
- 50g toasted pine nuts
- 20g laben kishk or aged ricotta salata
Nutrition: Per serving
- kcal253
- fat16g
- saturates1.9g
- carbs18.2g
- sugars1.5g
- fibre5.1g
- protein6.7g
- salt0.05g
Method
step 1
Put the freekeh, garlic and oregano in a large saucepan and add some salt and pepper.
step 2
Add enough water to sit 5cm above the freekeh, and cook over a medium heat for 30 mins or until the freekeh is soft but not overcooked – it should still have a bit of bite.
step 3
Drain the freekeh and transfer to a frying pan. Warm the freekeh over a medium heat with 2 tbsp of the olive oil. Season to taste with more salt and pepper and fry for 3-4 mins until warmed through.
step 4
Remove from the heat, then remove and discard the crushed garlic cloves and oregano stalks before adding the rest of the olive oil. Toss with the lemon juice, fresh herbs, spring onions and toasted pine nuts. Grate plenty of laben kishk over the top.
