I made a thing. It was a little bit delicious so I thought I would share it with you....
****Freekah Aubergine, Zucchini + Smoked Salmon Salad**** A beautiful, light, autumn salad. The smokey and nutty flavour of the freekah goes perfectly with Stewart Island smoked salmon. I roast the veggies with “ Pacific Harvest chilli Furikake” which is a blend of chilli, seaweed, and sesame seeds. You can find it at Moore Wilson's but if you can’t get your hands on it, salt, pepper and a pinch of chilli flakes will work just as well. This salad can be made ahead of time, kept in the fridge, and brought to room temperature before serving.
1 aubergine 3 zucchini 1.5 tbsp Pacific Harvest chilli Furikake Extra virgin olive oil 1 cup freekah 2 cups water 1 preserved lemon Juice of 1 lemon Handful of chopped walnuts Handful of chopped Italian parsley Handful of fresh chopped basil 250g Stewart Island Smoked Salmon
Start by preparing the zucchini and aubergines. Heat your oven to 200 degrees c. Line a baking tray with baking paper. These chopping instructions might seem a bit pedantic but it makes such a difference to cut the veggies well. They will cook evenly and won’t turn into a pulpy, mushy mess when you serve them. So for best results…. slice your aubergine in half lengthways. Slice each half, lengthways, into four, then cut them across to form roughly 3cm long chunks. Slice your zucchini in half lengthways, lay it flat side down on your chopping board, slice on the bias (roughly a 45 degree angle) into 1.5cm chunks.
Put the aubergine and zucchini into a large bowl. You need enough room to give it a good toss. Add 1.5 tbsp of Pacific Harvest chilli Furikake and about 4 tbsp olive oil. You will need to work quickly as the aubergine will soak up the olive oil like a sponge. Use your hands and make sure that all of the veggies are coated with olive oil and the seasoning mix. When everything is well coated, transfer the veggies to the baking tray and pop in the oven for 30 - 35 minutes. You want the aubergine and zucchini to be nicely caramelised, before adding to your salad.
Now its freekah time! Heat a dry saucepan on a medium heat. Add one cup of freekah to the saucepan and toast for about 2 minutes, stirring occasionally. You don’t want to burn or colour the grain, you just want to bring out the smokey, nutty flavour. Don’t be tempted to skip this step. It really does make a difference to the flavour of the whole dish. When it starts to smell toasty, add two cups of cold water. Bring the water to a boil, then cover and reduce to a light simmer for 25 minutes.
Roughly chop a handful of walnuts. Remove the insides and the pith of the preserved lemon. You only need the rind for this recipe. Slice the rind into roughly 3mm strips, cut across to form tiny little squares of preserved lemon. Chop a handful of Italian parsley and a handful of fresh basil. The fresh herbs in this dish really make it sing!
Remove the zucchini and aubergine from the oven and let them cool slightly.
Take the freekah off the heat and put the grains into a salad bowl. Cover with a tea towel and let it cool slightly.
Add the walnuts, preserved lemon rind, and herbs to the salad bowl. Add three tbsp of olive oil, juice of 1 lemon, zucchini, aubergine, and flakes of the Stewart Island smoked salmon to the salad bowl and toss gently to avoid breaking up the veggies.