Freekeh and Eggplant Herbal Salad

If you believe delicious healthy food is complicates, this recipe will change your mind!

Delicious, simple flavours that combined bring more color to your life, making this quarantine easier to handle!

WHAT YOU WILL NEED:
for 2-4 people 

• 150g Freekeh, soaked overnight(bulgur, buckwheat or quinoa also work)
• 1 onion, chopped
• 1 handful chopped parsley
• 1handful chopped fresh mint
• ¼ tsp cinnamon
• ¼ tsp allspice
• Lemon juice
• 1 eggplant, sliced
• olive oil
• Optional Toppings: tahini, z’aatar, dukkah, Ras al Hanout spice or just some extra fresh herbs…

Allspice:

• 1 tbsp ground black pepper
• 1 tbsp ground sweet paprika
• 1 tbsp ground cummin
• ½ tbsp ground coriander
• ½ tbsp ground cloves
• ½ tbsp ground nutmeg
• ½ tbsp ground cinnamon
• ¼ tsp ground cardamom

HOW TO:

1. Cook the freekeh in boiling water for about 20 minutes; 
2. Grill the eggplant slices in olive oil and set aside; 
3. Mix the freekeh with the rest of the ingredients and top it with the sliced eggplants; 
4. Finish with Z’aatar spice and drizzle some tahini on top of everything! Enjoy at room temperature!