Eggplant & Freekeh Salad with Spiced Tahini Dressing - Vegan Recipe

Ingredients

• 1 cup cracked freekeh, rinsed
• 3 cups vegetable stock
• 1/3 cup olive oil
• 2 eggplants, each sliced lengthwise into 6 wedges
• 3 teaspoons za’atar
• Salt & cracked black pepper, to season
• 425 g tin chickpeas, rinsed and drained
• 1 cup coriander leaves, chopped, & extra leaves to garnish
• 1 cup parsley leaves, chopped
• 1 cup mint leaves, chopped
• Zest of 1 lemon
• Juice of 1/2 lemon
• 1 1/2 tablespoons sherry vinegar
• 1/4 cup barberries or pomegranate seeds
• 1/3 cup chopped pistachios
• [Dressing]
• 150 g Greek style soy yoghurt
• 1/4 cup tahini
• 3 teaspoons pomegranate molasses
• 2 teaspoons sherry vinegar
• 1/2 teaspoon ground cumin
• 1 clove garlic, minced
• Salt & cracked black pepper, to taste