Roasted red pepper, aubergine & freekeh salad | Dish Podcast | Waitrose

It’s all singing, dancing, chatting, and eating as we welcome the phenomenal Cynthia Erivo to the Dish table this week.

Born in Stockwell, London, and now based in Los Angeles, Cynthia’s résumé as an actor, singer, and songwriter is nothing short of extraordinary. She made her Broadway debut as Cecile in The Color Purple, a performance that casually earned her both a Tony and a Grammy. Since then, she’s gone on to shine in Harriet (earning her first Oscar nomination), Widows, Luther: The Fallen Sun, Drift, and more recently, her second Oscar-nominated role as Elphaba in the box office musical smash, Wicked.

And just when you thought she couldn’t be busier, Cynthia joins Nick and Angela to talk about her new album I Forgive You — a 20-track project that tells her life story in four distinct parts. It’s out on the 6th June in the U.K.

To mark the start of June, we served up a vibrant vegan roasted red pepper, aubergine & freekeh salad with extra courgettes (Angela’s favourite, of course). As Cynthia doesn’t drink, our trio sipped on a glass of REAL Peony Blush Non-Alcoholic Sparkling Tea — but if you’re after a wine pairing, the Waitrose experts recommend a glass of Eminence de Bijou rosé.

From Cynthia’s love of baking and her very specific garlic allergy, to her strong opinions on the entire onion family (sorry if you’re listening, onion fam), this episode covers it all. And if that wasn’t enough, she shares how Ariana Grande helped bring her new record to life — plus gives us a front-row seat to her jaw-dropping vocal power!

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A transcript for this episode can be found at https://www.waitrose.com/dish

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We can’t all have a Michelin star chef in the kitchen, but you can ask Angela for help. Send your dilemmas to dish@waitrose.co.uk and she’ll try to answer in a future episode.

Dish is a Cold Glass Production for Waitrose

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we have our roasted red pepper oagene and frea salad or cynthia arriv this is delicious we’re going to start off with our oene cut it into nice strips like that ramanana peppers straight on there as well we’re also going to add corette little bit of olive oil salt and then we’re going to pop them in the oven 200° for about 20 minutes and we’ve got these lovely drained chickpeas a little touch of salt cumin we’re just going to lightly sort of toast them off the final thing to make is the dressing 3 tablespoons of dairyfree yogurt one nice tablespoon of tahini as well touch of salt a little bit of lemon juice in there roughly chop these pistachios lightly chop that mint through there’s nothing worse than a piece of raw oene insect give it a little test they’re nice all into a bowl the fre chickpeas give all this a lovely mix few drops of the dressing pistachios and lovely load of mint on top this is really good by the way [Music]