Freekeh salad with smoky eggplant yoghurt

Julia Ostro, Serves 4

Ingredients

200g Mount Zero cracked freekeh

100g golden raisins

Large handful each of coriander, parsley and mint

50g pistachios, lightly toasted

1 tsp sumac

1 tbsp toasted cumin seeds

2 tbsp toasted white sesame seeds

1 shallot, finely sliced

2 tbsp Mount Zero extra virgin olive oil

Juice of a lemon

1 tbsp pomegranate molasses

Pink Lake Salt

 

Smoky eggplant yoghurt

2 medium eggplants, around 600g

200g natural yoghurt

1 clove garlic, finely grated

1 tbsp Mount Zero extra virgin olive oil

Juice of half a lemon

Pink Lake Salt

 

Barberries or pomegranate seeds, to serve

Method

For the smoky eggplant yoghurt, grill the eggplants whole over an open flame until they begin to collapse and their skins are blackened, around 10 minutes. Sit them in a sieve over a bowl and allow to drain. When cool enough to handle, peel away the skin and scoop out the flesh. Blitz the flesh with the remaining ingredients in a food processor until smooth and creamy. Season to taste. Set aside.

Cook the freekeh in a pot of boiling water until tender, around 15 minutes. Drain and set aside to cool. Place in a bowl along with the remaining ingredients. Toss to combine and season to taste.

Spoon most of the eggplant yoghurt onto the base of a serving plate and tumble the salad on top. Scatter with some barberries or pomegranate seeds and serve with the remaining eggplant yoghurt. 

Print
The smoky eggplant yoghurt is the base of this salad and really ties everything together. Serve with some slow cooked lamb shoulder and warmed flat breads for a real feast. If you don’t have an open flame to grill the eggplants, roast them in a hot oven instead. If pomegranates are in season, scatter over the jewel-like seeds, otherwise barberries are a great choice, adding a little extra sweet and sour note to the salad. Julia
Top