Zucchini, Broad Bean & Freekeh Salad - Cuisine Magazine - From New Zealand to the World

Ingredients

• 2 tablespoons extra-virgin olive oil, plus extra as needed
• 4 young zucchini (around 600g), halved lengthways and cut into 3cm pieces
• sea salt
• 650g broad beans, podded, or 350g podded broad beans
• 80g freekeh, rinsed
• 2 shallots, finely sliced
• a large handful of dill fronds, roughly chopped
• a large handful of mint leaves, roughly chopped
• juice of 1 lemon
• ½ teaspoon sumac
• 1 tablespoon unsalted butter
• 50g slivered almonds