Harissa, Aubergine & Pepper Salad

Method

1. 1
   Rinse the freekeh and put in a pan with 400ml water. Crumble in the stock cube and bring to the boil. Cover and cook gently for 15 minutes until the freekeh is tender and the stock absorbed. Tip into a large serving bowl, then let it cool a little.
2. 2
   Meanwhile, put the aubergines in a large frying pan, drizzle with 75ml oil and fry gently for 5 minutes until starting to colour. Cut the peppers into chunks, add to the pan and fry for another 8-10 minutes until soft and golden.
3. 3
   In a small bowl, mix the harissa with the honey, then add to the pan. Mix well, then stir the aubergines and peppers into the freekeh with the olives and chilli. Turn out onto a large plate and drizzle over the remaining 2 tbsp oil and the lemon juice. Serve scattered with the shallots, hazelnuts and basil.