At the heart of this autumn-inspired grain salad is sweet, sticky roasted plums flecked with lemon zest and given a subtle kick from a sprinkling of white pepper. Tossed with plump, chewy freekeh, hot-smoked salmon and basil this salad is a breeze to put together and a joy to eat.
6 plums, quartered, stones removed
4 tbsp extra virgin olive oil
2 x 180g hot smoked salmon fillets
Mixed salad leaves
Zest and juice of 1 lemon
½ cup fresh basil leaves
½ red onion, thinly sliced
2 tbsp red wine vinegar
3 tsp white pepper
Preheat oven to 200C.
Place the plums cut-side up on an oven tray lined with baking paper, drizzle with 2 tbsp oil, sprinkle with white pepper, sea salt and lemon zest – roast for approx. 20 minutes or until juicy and tender.
While the plums become wonderfully sticky and roasted, cook the freekeh in saucepan of boiling salted water for approx. 20-25 minutes or until tender. Drain well and set aside to cool.
Quickly pickle the red onion by combining onion with vinegar and a generous sprinkle of sea salt. Set aside.
Combine freekeh, flaked hot-smoked salmon, salad leaves, red onion, remaining oil and lemon juice, plums and plum roasting juices on a large serving platter. Toss gently to combine, top with basil leaves and serve.