Zucchini, Broad Bean and Freekeh Salad

Cook Time 30 minutes

Servings 4

Ingredients

2 tbsp extra virgin olive oil, plus extra as needed

4 young zucchini (around 600g), halved lengthways and cut into 3 cm pieces

Sea salt

650g broad beans, podded, or 350g podded broad beans

80g freekeh, rinsed

2 shallots, finely sliced

Large handful of dill fronds, roughly chopped

Large handful of mint leaves, roughly chopped

Juice of 1 lemon

½ tsp sumac

1 tbsp unsalted butter 

50g slivered almonds

Method

Heat the olive oil in a large frying pan over medium heat. Add the zucchini and a pinch of salt and cook, turning often, for 10-12 minutes or until the zucchini is golden on all sides and cooked through. Transfer to a large bowl and allow to cool.

Blanch the broad beans in a saucepan of salted boiling water for 2-3 minutes, then refresh in iced water. Smaller broad beans can be left in their skin, but double pod any larger beans and add to the bowl with the zucchini. Set aside.

Cook the freekeh in a small saucepan of salted boiling water until tender, around 20 minutes. Drain very well, then add to the zucchini and broad beans, along with the shallot, dill and mint. Toss to combine. Add the lemon juice and sumac and season to taste with salt. You can add some more olive oil here if you like, but I tend not to since there is melted butter to come.

Melt the butter in a small frying pan over medium heat, add the almonds and cook, stirring often until golden.

Arrange the salad on a serving plate and top with the buttery almonds.