Broad Bean & Pea Salad with Freekeh and Yoghurt sauce September 28 2017
Here's a sneak peek from the new cookbook. This delicious salad is from the spring chapter and is full of all the green goodness this season has to offer. Have it as a side with fish, on its own, or double the recipe to take to a dinner or barbecue.
160g freekeh, soaked overnight
125g podded fresh peas
350g podded fresh broad beans
60ml olive oil
1 large brown onion, thinly sliced
1 1/2 tablespoons chopped dill, including stems
Juice of 1/2 - 1 lemon, to taste
1/3 cup dill and mint leaves, torn just before serving
ground sumac, for sprinkling (optional)
200g natural unsweetened yoghurt
2 garlic cloves, crushed
pinch of salt
pinch of chilli powder or cayenne pepper
Bring a saucepan of salted water to the boil. Drain and rinse the soaked 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 from the peas.
Combine the yogurt 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 sprinkle of sumac, if desired, and an extra drizzle of olive oil.