freekeh salad with smoky eggplant yoghurt

Ingredients

Freekeh Salad

• 200g Mount Zero Cracked Freekeh

• 100g golden raisins

• Large handful each of coriander, parsley, and mint, chopped

• 50g pistachios, lightly toasted
• 1 tsp sumac

• 1 tbsp cumin seeds, toasted

• 2 tbsp white sesame seeds, toasted

• 1 shallot, finely sliced

• 2 tbsp Mount Zero Frantoio Extra Virgin Olive Oil

• Juice of 1 lemon

• 1 tbsp pomegranate molasses

• Mount Zero Pink Lake Salt, to taste

Smoky Eggplant Yoghurt

• 2 medium eggplants, around 600g

• 200g natural/Greek yoghurt

• 1 clove garlic, finely grated

• 1 tbsp Mount Zero Frantoio Extra Virgin Olive Oil

• Juice of ½ a lemon

• Mount Zero Pink Lake Salt, to taste

• Handful of barberries or pomegranate seeds, to serve