Wheat grains with broad beans and tahini

Wheat grains with broad beans and tahini

By
From
The Art Of The Larder
Photographer
Mike Lusmore

Ingredients

Quantity Ingredient
250g whole wheat grain – farro, freekeh or coarse bulgur
3 tablespoons olive oil, plus extra for drizzling
salt
freshly ground black pepper
200g greek yoghurt
1 lemon, juiced
3 teaspoons cumin seeds, toasted and ground
6 tablespoons tahini
1 garlic clove, crushed
400g podded broad beans, (or trimmed asparagus, peas, or a combination)
A generous bunch fresh coriander, stalks and leaves separated, stalks finely chopped, leaves roughly chopped
chilli flakes

Method

  1. Cook the wheat as per the instructions on the packet. Bulgur will have the shortest cooking time, wholegrain wheat or farro the longest, with freekeh somewhere in the middle. Drain, and put the warm cooked grains into a mixing bowl. Add the olive oil and season with salt and pepper to taste.
  2. For the dressing, blend together the yoghurt, lemon juice, cumin, tahini, 75ml of water and the garlic and season with salt and pepper.
  3. Meanwhile cook the broad beans in a pan of salted water for 2–6 minutes (depending on the size, drain and peel the skin off any which are larger than a thumbnail).
  4. To serve, add approximately two-thirds of the broad beans and the coriander stalks to the cooked grains, mixing well. Stir in the dressing, tasting for seasoning and adjusting if necessary.
  5. Spread the salad out on a wide serving plate, adding the remaining broad beans and all the coriander leaves, plus a drizzle of olive oil. Add chilli flakes to taste.
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