Grilled eggplant salad with freekeh, artichoke, tomato and labne

For labne, combine yoghurt and ½ tsp fine sea salt in a bowl, then spoon into sieve lined with muslin placed over a bowl. Cover and refrigerate to drain (1 hour).

Cook freekeh in a saucepan of boiling water until tender (30-35 minutes). Drain well, then set aside to cool.

For fig-leaf oil, blanch fig leaves in a large saucepan of salted boiling water until bright green (15 seconds). Drain, then refresh in ice water. Drain again, squeeze out excess liquid and pat dry with paper towel. Transfer to a blender with avocado oil and blend until smooth. Strain oil through a fine sieve into a bowl (discard solids) and season to taste.

Place eggplant slices on a large baking tray lined with paper towel. Season generously with fine sea salt all over and stand for 10 minutes to draw out excess moisture. Rinse and pat dry with paper towel, then drizzle both sides with olive oil.

Heat a barbecue or lightly greased char-grill pan to high. Grill eggplant, in batches, turning once, until charred and tender (2-3 minutes). Set aside to cool. Grill artichokes, turning once, until charred (1-2 minutes each side). Combine extra-virgin olive oil, lime juice spring onion, garlic, chilli flakes and herbs in a large bowl and season to taste. Add freekeh, eggplant and artichokes and gently toss to combine.

Arrange tomatoes on a large serving platter; top with eggplant salad mixture and labne. Drizzle with fig oil and scatter with pistachios to serve.