Michael James of Tivoli Road Bakery, Serves 4
500g eggplant
Mount Zero olive oil (for brushing)
125g cherry tomatoes, halved
50g Mount Zero green and black olives, pitted
½ red onion, finely sliced
125g Mont Zero Wholegrain Freekeh
½ bunch mint, torn
125g baby spinach
50g almonds, roughly chopped
Dressing
Mount Zero olive oil
Lemon juice
Salt and pepper
To make the dressing, mix 2 parts olive oil to 1 part lemon juice. Season to taste and set aside.
Bring a pan of salted water to the boil. Add the freekeh and simmer for 30 minutes (or until cooked) and strain.
Slice the eggplant and brush the slices with olive oil and grill on a griddle pan until softened.
Combine all the ingredients in a large bowl and toss with the dressing. Check the seasoning and adjust if necessary. Serve immediately.
