Aubergine steaks with freekeh salad and buttermilk dressing

Method

1. Heat a griddle or frying pan over a high heat. In a small bowl, mix the crushed garlic, 1 tbsp oil from the tomatoes and a little salt to make an oily paste. Brush the aubergine slices all over with the paste, then griddle for 8-10 minutes until softened and charred, turning halfway through. You’ll need to do this in batches.
2. Meanwhile, heat another 1 tbsp oil from the tomatoes in a separate frying pan, add the sliced fennel and cook over a medium heat for 4-5 minutes until tender. Put in a bowl and add the freekeh, semi-dried tomatoes and crushed fennel seeds.
3. Whisk together the buttermilk, the remaining tomato oil, half the chopped herbs, the lemon juice and seasoning in a small bowl. Add the remaining herbs to the freekeh and season.
4. Spoon the freekeh salad onto a serving platter or divide among 4 serving plates, top with the aubergine slices and drizzle over the buttermilk dressing. Eat straightaway.