Grilled eggplant salad with freekeh, artichoke, tomato and labne

A dreamy spoonful of labne cuts through the richness of this Mediterranean-inspired grilled eggplant salad. Serve at your next summer feast, or have the hearty salad for a nourishing midweek dinner.

• 100 gm (½ cup) wholegrain freekeh
• 2 eggplants (300gm each), cut into 5mm-thick slices lengthways through stem
• Olive oil, for drizzling
• 300 gm jar marinated artichokes, halved lengthways
• 2 tbsp extra-virgin olive oil
• 2 tbsp lime juice
• 3 spring onions, thinly sliced
• 2 garlic cloves, crushed
• 1 tsp chilli flakes
• 2/3 cup coarsely chopped soft herbs, such as basil, mint and parsley
• 2 yellow oxheart tomatoes, thickly sliced
• 30 gm (¼ cup) slivered pistachios

• 500 gm sheep’s milk yoghurt

• 8 small fig leaves
• 125 ml (½ cup) avocado oil