Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Grilled aubergine, wheat berry and feta salad with pomegranate dressing
Serves 6 Starters and mains
Ingredients
- 200g wheat berries
- 2 medium aubergines, thinly sliced
- 50-75ml olive oil
- 1/2 red onion, thinly sliced
- 2 medium tomatoes, roughly chopped
- 75g dried sour cherries
- 200g feta, crumbled
- handful each fresh mint and coriander leaves
For the pomegranate dressing
- 2tbsp pomegranate juice
- 4tbsp extra virgin olive oil
- 2tsp pomegranate molasses
Method
Wash the wheat berries in a sieve and place the in a saucepan of cold water. Add a pinch of salt and bring to the boil. Simmer, uncovered, for 25-30 minutes until the berries are tender but still nutty in texture. Drain and immediately refresh under cold water. Drain again thoroughly and transfer to a bowl.
Brush the aubergine slices with seasoned oil and char-grill for 3-4 minutes each side. Transfer to a large bowl and let cool. Pour boiling water over the onion and sit for 20 minutes, drain and pat dry.
In a bowl whisk together all the pomegranate dressing ingredients. Season to taste.
Add the wheat berries, onion, tomato, cherries and feta to the aubergines. Scatter over the coriander and mint leaves and toss well. Serve drizzled with the pomegranate dressing.
Advertisement