July ~ Freekeh With Harissa-Roasted Vegetables
2 courgettes, cut into chunks
4 mini aubergines, halved, or one large, cut into chunks
3 red onions, peeled and cut into chunks
2 red peppers, cut into chunks
1tbsp harissa paste
3tbsp olive oil
250g cooked freekeh
3tbsp chopped flat-leaf parsley
juice of 1 lemon
25g toasted hazelnuts, chopped
Heat the oven to 170C fan, gas 5. Put the courgettes, aubergines, onions and peppers in a bowl. Add the harissa paste and oil plus plenty of seasoning, then toss well to combine. Put onto 1-2 lined baking trays and roast until tender, about 35 minutes.
Return to the bowl, add the freekeh, parsley and lemon juice, and mix well. Pop onto a serving platter and scatter over the nuts.