Ingredients
| ½ cup freekeh or farro perlato | |
| ½ preserved lemon, skin only, finely chopped | |
| juice of ½ lemon | |
| 3 tablespoons olive oil | |
| 1 teaspoon dried mint | |
| podded broad beans (I used a 500g packet of frozen broad beans, but if you are using fresh beans you will need at least 1-1.25kg of broad beans in the pod) | |
| ½ cup green olives | |
| ¼ cup toasted walnut pieces | |
| a large handful fresh green herbs such as coriander, mint, parsley, dill, chopped |
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Instructions
| 1. | Rinse the freekeh, put into a saucepan, cover with salted water, bring to a simmer and cook over a low heat until tender, approximately 20-25 minutes. Drain well and put into a large bowl. |
| 2. | While the freekeh cooks, make a dressing by chopping the preserved lemon and mixing it with the lemon juice, olive oil and dried mint. |
| 3. | Toss most of the dressing through the drained, warm freekeh and set aside to cool. |
| 4. | If using fresh broad beans, blanch for 2-3 minutes, then put into iced water. |
| 5. | If using frozen beans, just defrost. Remove the outer pod and set aside. |
| 6. | When ready to serve, slice the flesh from the olives and add to the freekah along with the broad beans, walnuts, chopped herbs and the remaining dressing. Season to taste. |
Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Jessica Crowe