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Recipe provided by Cornersmith

 

 

 

 

Preparation time

25 minutes, plus overnight soaking

Cooking Time

25 minutes

Serves 4

When it’s broad bean and pea season, you should eat them every day! This salad stars freekeh, a delicious, highly nutritious grain made from roasted green (early harvest) wheat. If you can’t obtain it, use barley, spelt or other grains instead.

This salad looks great on a large flat platter. You could also double the quantity and take it to a barbecue or picnic.

+Ingredients

160 g (5½ oz/¾ cup) freekeh, soaked overnight

125 g (4½ oz) podded fresh peas

350 g (12 oz) podded fresh broad beans

60 ml (2 fl oz/¼ cup) olive oil,

plus extra for drizzling over the salad

1 large brown onion, thinly sliced

1½ tablespoons chopped dill, including the stems

juice of ½–1 lemon, to taste

⅓ cup picked dill and mint leaves, torn just before serving

ground sumac, for sprinkling (optional)

Yoghurt Sauce

200 g (7 oz/¾ cup) natural unsweetened yoghurt

2 garlic cloves, crushed

pinch of salt

pinch of chilli powder or

cayenne pepper

+Method

Bring a saucepan of salted water to the boil. Drain and rinse the freekeh, add it to the pan and cook for 

6–8 minutes, or until the grains are just tender, but still retain their shape. Drain and set aside to cool.

Meanwhile, bring another saucepan of water to the boil. Blanch the peas for 1 minute, then remove with a slotted spoon. Refresh them under cold water, drain well and set aside. 

Bring the water back to the boil and blanch the broad beans for about 2 minutes. Drain, then refresh under cold water. When cool enough to handle, peel off and discard the outer skin. Set the broad beans aside, keeping them separate to the peas. Combine the yoghurt sauce ingredients in a bowl, mixing until smooth. Set aside.

Pour the olive oil into a frying pan large enough to hold the broad beans in one flat layer. Heat over medium–high heat. Add the onion, season with salt and pepper, then let it soften over medium–low heat for 5–10 minutes, stirring now and then. Turn the heat back up to high. Add the broad beans and stir-fry for 2–4 minutes, or until they turn golden brown. Add the chopped dill and turn off the heat. 

In a mixing bowl, combine the fried broad beans and peas. Season with salt, pepper and lemon juice to taste. 

To serve, spread the cooked freekeh on a platter, arrange the broad beans and peas on top and drizzle with the yoghurt sauce. Finish with the torn dill and mint, a sprinkling of sumac, if desired, and an extra drizzle of olive oil.

Images and recipes from Cornersmith Salad and Pickles by Alex Elliott-Howery and Sabine Spindler, Murdoch Books, RRP $39.99

Photography by Alan Benson