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 |