250 gr freekeh
75 g halved white almonds, lightly toasted in a pan
125 gr cherry tomatoes
1 teaspoon oregano + to garnish (preferably fresh)
1 cube of vegetable stock
splash of olive oil
120 gr pomegranate seeds
170 g greek yogurt
1 teaspoon sumac (can be replaced with lemon zest, for example)
Boil the Freekeh in water with the stock cube according to the package. Standard is to cook for 15 to 20 minutes, then drain and let stand for 10 minutes. Wash the eggplant and cut into slices.
Brush the slices with a little olive oil and sprinkle with a little salt and pepper. Heat a (grill) pan and fry the aubergine for 4 to 5 minutes. Cut the tomatoes in half or quarters. Stir the tomatoes, almonds, oregano and a small dash of olive oil into the lukewarm freekeh.
Mix the yogurt with the sumac and a pinch of pepper. Transfer the freekeh salad to a plate and serve with the pomegranate seeds and a scoop of fresh yogurt. Sprinkle with a little extra sumac and some oregano, if desired.
Freekeh is a toasted cereal from the Middle East. Available in some supermarkets under the Artisan brand or ordered online through the Souq brand.
Source: Leukerecepten by leukerecepten-nl.
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