Michael James's freekeh salad
Michael James, Tivoli Road Bakery
4
This rotating seasonal salad special ticks all the boxes with Mount Zero olives and the super high fibre, low G.I. grain, Freekeh.
Ingredients
- 500g eggplant
Mount Zero Frantoio Extra Virgin Olive Oil, for brushing
- 125g cherry tomatoes, halved
25g Mount Zero Pitted Green Manzanilla Olives, drained from brine
25g Mount Zero Pitted Kalamata Olives, drained from brine
- ½ red onion, finely sliced
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
1 part lemon juice
Mount Zero Pink Lake Salt, to taste
Freshly cracked black pepper, to taste
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.