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Photo of Roasted eggplant, cracked wheat, pomegranate and mint salad by WW

Roasted eggplant, cracked wheat, pomegranate and mint salad

6
6
2
SmartPoints® value per serving
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
4
Difficulty
Moderate
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

1 cup(s), (180g) cracked wheat

green beans

200 g, sliced

Juice, pomegranate

20 ml, (1 tbs)

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.

Notes

TIP: If using coarse instead of fine cracked wheat, increase the soaking time to 10-15 minutes, as it takes longer to soften.

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