Freekeh, grilled broccolini and parsley salad with preserved lemon yoghurt dressing

SERVES 4-6 PREP + COOK TIME 1 HOUR

1 cup (200g) freekeh, rinsed

2 bunches broccolini, trimmed

⅓ cup (80ml) extra virgin olive oil ½ cup (140g) Greek yoghurt 1 tablespoon finely chopped preserved lemon rind

1 small (100g) red onion, sliced

100g Maggie Beer quince paste, diced ½ cup flat-leaf parsley leaves

½ cup round mint leaves

1 tablespoon lemon juice

1 Place a medium saucepan of water over a high heat, add the freekeh and bring to the boil, then simmer, partially covered, for 15 minutes or until just tender but still nutty. Remove, drain and return to pan, then set aside.

2 Place another medium saucepan of water over a high heat. Bring to the boil and add 2 teaspoons salt, then add the broccolini and cook for 2 minutes; remove, drain and return to pan. Drizzle with 2 tablespoons olive oil and set aside to cool.

3 In a small mixing bowl, combine the yoghurt, preserved lemon, 1 tablespoon of oil, and season with salt flakes and freshly ground pepper.

4 Heat a griddle pan over a high heat; grill the blanched broccolini for about 2 to 3 minutes on each side, then remove and cut each into 3 pieces, place into a large mixing bowl.

5 Add the cooked freekeh, red onion, quince paste, parsley and mint into the bowl with the broccolini and gently toss together well.

6 In a small bowl, mix together the lemon juice and remaining olive oil, then pour over the salad and toss well. 7 Place the salad onto a platter and serve with yoghurt dressing.

Not suitable to freeze.