Warm freekeh salad with broad beans and bacon

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.

Ingredients

1 cup	Broad beans (Main)
1 Tbsp	Rice bran oil
5 rashers	Streaky bacon, chopped into chunks (Main)
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 (Main)
1 Tbsp	Chopped mint
1 Tbsp	Chopped parsley
1 small	Lemon, zest and juice

Directions

1. Blanch your broad beans, or if using frozen, cook according to packet instructions.
2. 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.
3. Add the garlic and cook a couple of minutes, then return the bacon to the pan and add the broad beans.
4. 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

• Cavolo nero and fennel fettuccine
• Silverbeet and radish with miso dressing