Maggie’s harvest
“Nothing’s more welcoming than coming home at the end of the day to the scents of slow cooking. Winter’s the time to bring this comfort and delight to family and friends.”
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.
In a small mixing bowl, combine the
