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1
Drain and rinse freekeh, cook with ample water for 10/12 minutes until al dente and not soggy. Drain and place in large bowl with a table spoon of olive oil.
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2
Drain and rinse soybeans and cook for 20/30 minutes. Drain and add to freekeh.
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3
In the mean time, wash and dice the eggplant. Cook in pan with some olive oil until just soft. Can add some pepper to taste. Wash and dice peppers and cook separately in the same pan. Add eggplant and peppers to the freekeh, add one tablespoon of olive oil.
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4
Wash the cherry tomatoes and cut them in half, add them to freekeh mixture. Also add the raisins, after draining the water.
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5
At this point, make a pesto of the basil/parsley and pine nuts/almonds in a food processor or with pestle and mortar, adding some olive oil and lemon juice. Alternatively simply chop the basil or parsley and add to the mixture, and toast the pine nuts and almonds and add them too.
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6
Mix all ingredients and possibly add a couple of table spoons of olive oil to taste. Half a table spoon of sherry vinegar is a good finishing touch, but it is not essential. Another nice touch involves adding some pitted kalamata olives sliced in half.
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7
Let the dish stand for at least 2/3 hours at room temperature before serving. Alternatively, refrigerate overnight. Keeps a good week in the refrigerator in an airtight container.
