Turkish Turlu and Freekeh with Herbs

We're welcoming in the autumn season with this delicious Turkish Turlu served with herby Freekeh. Turlu is a Turkish mix of vegetables which changes with the seasons. We have added squash and beetroot to the traditional mix of aubergine, peppers and tomatoes to create a truly fabulous and filling autumnal treat. Freekeh is a Middle Eastern-grown wheat that is picked while green and unripe, and then roasted over wood fires to burn off the husk, giving it a slightly smoky flavour. It can be bought whole or cracked. If you can't find it, feel free to substitute bulgar wheat instead.

Turkish Turlu

Serves: 4

Dietary: Vegan, Gluten Free

Prep Time: 30 mins

Cook Time: 1 hour

Ingredients

• 1 large aubergine, cubed into 3cm pieces
• 1 beetroot, peeled and cut into 8 wedges
• 1 red pepper, thickly sliced
• 500g butternut squash, peeled and cubed
• 1 red onion, peeled and cut into 8–10 wedges
• 3 cloves garlic, sliced
• 3 tbsp olive oil
• 1⁄2 tsp allspice
• 2 tsp coriander seeds
• sea salt and black pepper
• 400g can chickpeas, drained
• 200ml passata
• 2 tbsp pomegranate syrup
• handful of fresh parsley, chopped
• handful of fresh coriander, chopped

Method

• Preheat the oven to 200C/fan 180C/gas 6.
• In a large bowl, mix all the vegetables together with the olive oil, allspice, coriander seeds and a large pinch of salt and pepper.
• Spread the vegetable mix in one layer in a large roasting tray and roast for 45 minutes, stirring every 15 minutes. The vegetables should be caramelised on the edges but not burnt.
• Add the chickpeas, passata and pomegranate syrup. Stir through, then roast for a further 10 minutes.
• Check for seasoning and add the chopped herbs.
• Serve warm with a green salad, freekeh with herbs or rice.

Freekeh with Herbs

This salad is more a herb salad than a grain dish, so don’t skimp on the herbs!

Serves: 4

Prep Time: 10 mins

Cook Time: 20 mins

Ingredients

• 100g cracked freekeh (or bulgur wheat)
• large handful flat-leaf parsley
• large handful of fresh mint
• 25ml olive oil
• juice of 1⁄2 lemon
• sea salt and black pepper
• handful of pomegranate seeds, to garnish

Method

• Soak the freekeh in cold water for 5 minutes, then rinse and drain well. Place in a pan, cover with water and boil for 15 minutes.
• Drain, and return the freekeh to the hot saucepan with the lid on to finish cooking in the residual heat and steam for 5 minutes.
• Remove the stems from the parsley and mint and chop the leaves.
• Mix the freekeh with the herbs, add the olive oil and season to taste with lemon juice, salt and pepper.
• Garnish with pomegranate seeds to serve.

Read on for more aubergine recipes and tips and if you're feeling inspired to cook more adventurously, have a look at ourvegetarian and vegan cookery courses in the heart of Georgian Bath.

Delicious food photography by Rob Wicks of Eat Pictures.

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