Recipe by Janella Purcell from Good Chef / Bad Chef
1 cup fresh broad beans, cooked in a little sea salt until just soft
1 cup cooked freekah
1 small red onion, finely sliced
1 garlic clove, crushed
1 tomato, diced
1 cucumber, diced
1 cup each of mint and parsley leaves, roughly chopped
3 tbls extra virgin olive oil
Rind from one lemon
1 tbls umeboshi vinegar or lemon juice
2 tsp sea salt
In a large bowl, toss all of your ingredients together. Taste for seasoning and adjust if necessary.
Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Broad Bean, Freekah and Mint Salad.
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