tivoli road's spring freekeh salad
Rated 5.0 stars by 1 users
Author:
Michael James, Tivoli Road Bakery
Servings
4
Spring is the perfect time for simple salads. This rotating menu special ticks all the boxes with Mount Zero olives and the super high fibre, low G.I. grain, Freekeh.
Ingredients
- 500g eggplant
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Mount Zero Frantoio Extra Virgin Olive Oil, for brushing
- 125g cherry tomatoes, halved
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25g Mount Zero Pitted Green Manzanilla Olives, drained from brine
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25g Mount Zero Pitted Kalamata Olives, drained from brine
- ½ red onion, finely sliced
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125g Mount Zero Wholegrain Freekeh, cooked according to packet instructions
- ½ bunch mint, torn
- 125g baby spinach
- 50g almonds, roughly chopped
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2 parts Mount Zero Frantoio Extra Virgin Olive Oil
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1 part lemon juice
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Mount Zero Pink Lake Salt, to taste
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Freshly cracked black pepper, to taste
Dressing
Directions
Slice the eggplant into 1cm planks lengthways and brush the slices with olive oil. Season with pink lake salt and pepper.
Heat a griddle pan on high and char-grill the slices until softened and nicely charred.
Whisk together salad dressing ingredients. Combine all salad ingredients in a large bowl and toss with the dressing.
Check the seasoning and adjust if necessary. Serve immediately.