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.
Dietary: Vegan, Gluten Free
Prep Time: 30 mins
Cook Time: 1 hour
- 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
- 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!
Prep Time: 10 mins
Cook Time: 20 mins
- 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
- 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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