The Dinner Planner


Broad bean and pea salad with freekeh and yoghurt dressing

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Servings 8


  • 1 cup freekeh
  • ¼ cup olive oil
  • 1 onion - thinly sliced
  • 350 grams podded fresh broad beans - substitute frozen broad beans, blanched and peeled.
  • 125 grams podded fresh peas - substitute frozen peas, defrosted
  • tbsp dill - finely chopped
  • lemon - juiced
  • mint - roughly chopped
  • sumac - to serve

Yoghurt Dressing

  • ½ cup greek yoghurt
  • ¼ cup olive oil
  • 2 garlic cloves - crushed
  • chilli powder


  • Bring a saucepan of lightly salted water to the boil, add freekeh and cook for 15 minutes or until just tender. Drain and set aside to cool
  • For the yoghurt sauce, combine all ingredients in a small bowl and chill until needed
  • .In a frypan large enough to hold broad beans in a single layer, heat oil over medium-high heat. Add onion and cook, stirring occasionally, for 5-10 minutes or until slightly caramelised.
  • Increase heat to high. Add broad beans and cook, stirring occasionally, for 2-4 minutes or until broad beans turn golden. Gently stir through chopped dill and remove from heat.
  • Transfer broad bean mixture to a large bowl. Add peas and lemon juice, and toss gently to combine
  • Spread freekeh over a serving platter, top with broad bean mixture and drizzle with yoghurt sauce.
  • Scatter with mint and extra dill, and sprinkle with sumac. Drizzle with extra oil to serve.

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