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Ingredients
  • 300 grams freekeh, washed
  • 2 eggplants, sliced into
  • 1 cm wide rounds
  • 4 zucchini, angle sliced
  • ⅓ cup olive oil
  • 1 cup semi-dried tomatoes, roughly chopped
  • 1 cup mint leaves
  • |1 cup basil leaves
  • 200 grams halloumi, sliced into 1cm thick slices
  • ½ cup lightly toasted pine nuts
  • subheading: PESTO DRESSING:
  • 2 cups fresh basil leaves
  • ⅓ cup grated parmesan
  • ⅓ cup extra virgin olive oil
  • ¼ cup pine nuts
  • 1 large clove garlic, peeled
  • sea salt and black pepper
Steps
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