Zucchini, Broad Bean & Freekeh Salad - Cuisine Magazine - From New Zealand to the World
Grilled zucchini, podded broad beans, and fragrant freekeh topped with herbs and almonds make a vibrant, substantial salad perfect for warm weather.
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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
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