Roasted eggplant, cracked wheat, pomegranate and mint salad
4
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
This Mediterranean inspired burghul salad will keep you fuller for longer. With the addition of pomegranate juice and seeds this salad is full of surprises!
Ingredients
Ground cumin
1 tsp
Ground cinnamon
½ tsp
Ground coriander
1 tsp
Olive oil
1 tbs, extra-virgin
Eggplant
1 large, (500g) cut into 2cm pieces
Burghul, dry
1 cup(s), (180g) cracked wheat
Green string beans
200 g, sliced
Fruit juice, all types
1 tbs, (pomegranate)
Preserved lemon
1 tbs, finely chopped
Red wine vinegar
2 tsp
Red onion
1 small, thinly sliced
Fresh mint
1 cup(s), leaves
Pomegranate
20 g, (2 tbs) seeds
Instructions
1
Preheat oven to 200°C. Line a baking tray with baking paper. Combine cumin, cinnamon, coriander and 2 teaspoons oil in a large bowl. Add eggplant and toss to coat. Place on prepared tray and bake for 25 minutes or until golden.
2
Meanwhile, place cracked wheat in a heatproof bowl. Stir in 2 cups (500ml) boiling water. Set aside to soak for 5 minutes. Drain.
3
Meanwhile, steam beans over a saucepan of boiling water for 2 minutes or until just tender. Drain. Refresh under cold water and drain.
4
Whisk pomegranate juice, half preserved lemon, vinegar and remaining oil in a large bowl until combined. Add cracked wheat, eggplant, beans, onion and mint and toss to combine. Top with pomegranate seeds and remaining preserved lemon.
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