Wheat grains with broad beans and tahini

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

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.
For the dressing, blend together the yoghurt, lemon juice, cumin, tahini, 75ml of water and the garlic and season with salt and pepper.
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).
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.
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.