Zucchini, Broad Bean & Freekeh Salad

Freekeh is green wheat, roasted and rubbed to give a sturdy fragrant grain. It is a wonderful addition to a salad of grilled zucchini and broad beans. Heavy with herbs, this gorgeous dish is perfect when the zucchini are young and tender. If you grow or can find some zucchini flowers, don’t hesitate to include them – they add beautiful colour and a lovely sweetness. This salad brings together so many things I love. It’s substantial, vibrant and also has a richness to it, which means it can be a meal all by itself.

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Instructions

1.	Heat the olive oil in a large frying pan over a medium heat.
2.	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 tender. Transfer to a large bowl and allow to cool.
3.	Blanch the broad beans in a saucepan of salted boiling water for 2–3 minutes, then refresh in iced water.
4.	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.
5.	Cook the freekeh in a small saucepan of salted boiling water until tender, around 20 minutes.
6.	Drain very well, then add to the zucchini and broad beans, along with the shallot, dill and mint. Toss to combine.
7.	Add the lemon juice and sumac and season to taste with salt.
8.	You can add some more olive oil here if you like, but I tend not to since there is melted butter to come.
9.	Melt the butter in a small frying pan over a medium heat, add the almonds and cook, stirring often, until golden.
10.	Arrange the salad on a serving plate and top with the buttery almonds.