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.
