Preheat barbecue to medium high.
Spot freekeh and water in a medium pot, heat to the point of boiling, cover, at that point go heat to low and stew 15-20 minutes, until water is assimilated and freekeh is delicate.
Cut the eggplant and brush or splash with olive oil.
Season with salt.
Flame broil the two sides, 3-4 minutes until barbecue marks show up, at that point envelop by foil to permit them to steam and cook through.
Cut the eggplant into scaled down pieces.
Spot the cooked freekeh, eggplant, chopped spices, lemon zing, scallions, olive oil, lemon juice, salt, pepper and flavors in a bowl.
Throw to join.
Taste and change salt and lemon.
You need it to taste somewhat tart.
the smoky flavor will come through as it sits.
Spot the yogurt sauce ingredients in a little bowl and whisk.
( if making the veggie lover form, you may have to add more lemon)
6.
To serve, foam the yogurt dressing on platter, and heap the serving of mixed greens up and over.
Embellishment with torn mint leaves.
To get together for lunch, spead a little yogurt sauce on the lower part of the holder, spoon salad up and over ( or keep it discrete).
Salad will keep 3-4 days in the ice chest, with yogurt dressing as an afterthought.
Sumac gives the serving of mixed greens a hearty tart quality.
In the event that you don’t have it, you may require somewhat more salt, and add some lemon zing.
