Warm freekeh salad with broad beans and bacon
( SERVES 2 )
Photo by Michael Craig
My cooking gets lighter and greener in spring, much like a lot of people’s, I imagine. Salads are packed with fresh vegetables and leafy greens, plus fresh herbs, lots of lemons and garlic and a grain. I’ve been cooking a lot with freekah, a small, slightly gritty grain, similar to bulghar or faro. It gives a nutty flavour to salads, and makes a great base.
|1 cup||Broad beans|
|1 Tbsp||Rice bran oil|
|5 rashers||Streaky bacon, chopped into chunks|
|1 small||Onion, thinly sliced|
|2 cloves||Garlic, finely chopped|
|1 cup||Freekeh, or brown rice, pearl barley or farro, cooked according to packet instructions|
|1 Tbsp||Chopped mint|
|1 Tbsp||Chopped parsley|
|1 small||Lemon, zest and juice|
- Blanch your broad beans, or if using frozen, cook according to packet instructions.
- In a frying pan, heat oil over a medium-high heat and add bacon. Once it’s nearly crispy, remove bacon from pan and set aside. Using the same pan, add the onion and saute until soft.
- Add the garlic and cook a couple of minutes, then return the bacon to the pan and add the broad beans.
- Remove from heat and add the cooked freekeh, herbs and a squeeze of lemon juice, and about 1 tsp of lemon zest. Season with salt and pepper and serve warm.
More of Delaney's spring recipes