Michael James's freekeh salad

This rotating seasonal salad special ticks all the boxes with Mount Zero olives and the super high fibre, low G.I. grain, Freekeh.

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Servings

4

Author:

Michael James, Tivoli Road Bakery

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

Dressing

  • 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

  1. Slice the eggplant into 1cm planks lengthways and brush the slices with olive oil. Season with pink lake salt and pepper.
  2. Heat a griddle pan on high and char-grill the slices until softened and nicely charred.
  3. Whisk together salad dressing ingredients. Combine all salad ingredients in a large bowl and toss with the dressing.
  4. Check the seasoning and adjust if necessary. Serve immediately.
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