SALADS & PICKLES12Bring a saucepan of salted water to the boil. Drain and rinse the freekeh, add it to the pan and cook for 6–8 minutes, or until the grains are just tender, but still retain their shape. Drain and set aside to cool.Meanwhile, bring another saucepan of water to the boil. Blanch the peas for 1 minute, then remove with a slotted spoon. Refresh them under cold water, drain well and set aside. Bring the water back to the boil and blanch the broad beans for about 2 minutes. Drain, then refresh under cold water. When cool enough to handle, peel off and discard the outer skin. Set the broad beans aside, keeping them separate to the peas. Combine the yoghurt sauce ingredients in a bowl, mixing until smooth. Set aside.Pour the olive oil into a frying pan large enough to hold the broad beans in one flat layer. Heat over medium–high heat. Add the onion, season with salt and pepper, then let it soften over medium–low heat for 5–10 minutes, stirring now and then. Turn the heat back up to high. Add the broad beans and stir-fry for 2–4 minutes, or until they turn golden brown. Add the chopped dill and turn off the heat. In a mixing bowl, combine the fried broad beans and peas. Season with salt, pepper and lemon juice to taste. To serve, spread the cooked freekeh on a platter, arrange the broad beans and peas on top and drizzle with the yoghurt sauce. Finish with the torn dill and mint, a sprinkling of sumac, if desired, and an extra drizzle of olive oil.160 g (5½ oz/¾ cup) freekeh, soaked overnight125 g (4½ oz) podded fresh peas350 g (12 oz) podded fresh broad beans60 ml (2 fl oz/¼ cup) olive oil, plus extra for drizzling over the salad1 large brown onion, thinly sliced1½ tablespoons chopped dill, including the stemsjuice of ½–1 lemon, to taste⅓ cup picked dill and mint leaves, torn just before servingground sumac, for sprinkling (optional)YOGHURT SAUCE 200 g (7 oz/¾ cup) natural unsweetened yoghurt2 garlic cloves, crushedpinch of saltpinch of chilli powder or cayenne pepperWhen it’s broad bean and pea season, you should eat them every day! This salad stars freekeh, a delicious, highly nutritious grain made from roasted green (early harvest) wheat. If you can’t obtain it, use barley, spelt or other grains instead.This salad looks great on a large flat platter. You could also double the quantity and take it to a barbecue or picnic.BROAD BEAN & PEA SALAD WITH FREEKEH & YOGHURT SAUCEPREPARATION TIME25 minutes, plus overnight soakingCOOKING TIME25 minutesSERVES4SALADS & PICKLES12Bring a saucepan of salted water to the boil. Drain and rinse the freekeh, add it to the pan and cook for 6–8 minutes, or until the grains are just tender, but still retain their shape. Drain and set aside to cool.Meanwhile, bring another saucepan of water to the boil. Blanch the peas for 1 minute, then remove with a slotted spoon. Refresh them under cold water, drain well and set aside. Bring the water back to the boil and blanch the broad beans for about 2 minutes. Drain, then refresh under cold water. When cool enough to handle, peel off and discard the outer skin. Set the broad beans aside, keeping them separate to the peas. Combine the yoghurt sauce ingredients in a bowl, mixing until smooth. Set aside.Pour the olive oil into a frying pan large enough to hold the broad beans in one flat layer. Heat over medium–high heat. Add the onion, season with salt and pepper, then let it soften over medium–low heat for 5–10 minutes, stirring now and then. Turn the heat back up to high. Add the broad beans and stir-fry for 2–4 minutes, or until they turn golden brown. Add the chopped dill and turn off the heat. In a mixing bowl, combine the fried broad beans and peas. Season with salt, pepper and lemon juice to taste. To serve, spread the cooked freekeh on a platter, arrange the broad beans and peas on top and drizzle with the yoghurt sauce. Finish with the torn dill and mint, a sprinkling of sumac, if desired, and an extra drizzle of olive oil.160 g (5½ oz/¾ cup) freekeh, soaked overnight125 g (4½ oz) podded fresh peas350 g (12 oz) podded fresh broad beans60 ml (2 fl oz/¼ cup) olive oil, plus extra for drizzling over the salad1 large brown onion, thinly sliced1½ tablespoons chopped dill, including the stemsjuice of ½–1 lemon, to taste⅓ cup picked dill and mint leaves, torn just before servingground sumac, for sprinkling (optional)YOGHURT SAUCE 200 g (7 oz/¾ cup) natural unsweetened yoghurt2 garlic cloves, crushedpinch of saltpinch of chilli powder or cayenne pepperWhen it’s broad bean and pea season, you should eat them every day! This salad stars freekeh, a delicious, highly nutritious grain made from roasted green (early harvest) wheat. If you can’t obtain it, use barley, spelt or other grains instead.This salad looks great on a large flat platter. You could also double the quantity and take it to a barbecue or picnic.BROAD BEAN & PEA SALAD WITH FREEKEH & YOGHURT SAUCEPREPARATION TIME25 minutes, plus overnight soakingCOOKING TIME25 minutesSERVES4SALADS & PICKLES42PREPARATION TIME25 minutes, plus 20 minutes sterilising, plus 1 hour saltingSTORAGEup to 3 monthsMAKES3 x 500 ml (17 fl oz/2 cup) jarsPeel the mangoes, then cut the flesh into long strips about 1 cm (½ inch) thick. Place in a bowl and sprinkle with the salt. Mix with your hands to evenly coat, then leave to sit for at least an hour, to draw the excess moisture out. While your mango is salting, sterilise your jars and lids (see page 212).Meanwhile, in a dry frying pan, lightly toast all the spices over medium heat for 1–2 minutes, or until fragrant, taking care not to burn the fenugreek seeds or they will become bitter.Make your brine by combining the vinegar, sugar and water in a non-reactive, medium-sized saucepan. Place over low heat and stir to dissolve the sugar, then bring to simmering point. Turn off the heat and allow to cool a little.When the jars are cool enough to handle, drain off and discard the excess liquid from your mango strips; you can wrap them in paper towel to dry them off a bit. Put 2 curry leaves and 2 teaspoons of your spice mix into the bottom of each jar. Carefully pack the mango strips in. They will have become quite soft from the salting; you want to get as much as you can into each jar, without squashing or breaking up the mango strips.Cover with the brine, making sure the mango strips are completely submerged under the vinegar. Remove any air bubbles by gently tapping each jar on the work surface and sliding a clean butter knife or chopstick around the inside to release any hidden air pockets. Wipe the rims of the jars with paper towel or a clean damp cloth and seal immediately.We prefer to keep these pickles in the fridge, as the texture seems to deteriorate quite quickly. They’re best eaten within 3 months.2 kg (4 lb 8 oz) unripe mangoes, or green mangoes1½ tablespoons salt1 teaspoon fenugreek seeds1 teaspoon fennel seeds1 teaspoon cumin seeds½ teaspoon ground turmeric1 teaspoon yellow mustard powder1 teaspoon chilli flakes 400 ml (14 fl oz) white wine vinegar110 g (3¾ oz/½ cup) sugar400 ml (14 fl oz) water6 curry leavesSo addictive are these pickles, you’ll be lucky if they make it past the first meal. They are delicious with curries, or mixed through Asian-style salads such as the Green Mango & Papaya Salad on page 15, and with the tortillas on page 36. For a quick and tasty salsa to serve with seafood or tacos, finely dice some of the pickled mango and mix in a small amount of the brine, lots of fresh chopped coriander (cilantro), and fresh chilli to taste.TURMERIC PICKLED MANGOSALADS & PICKLES42PREPARATION TIME25 minutes, plus 20 minutes sterilising, plus 1 hour saltingSTORAGEup to 3 monthsMAKES3 x 500 ml (17 fl oz/2 cup) jarsPeel the mangoes, then cut the flesh into long strips about 1 cm (½ inch) thick. Place in a bowl and sprinkle with the salt. Mix with your hands to evenly coat, then leave to sit for at least an hour, to draw the excess moisture out. While your mango is salting, sterilise your jars and lids (see page 212).Meanwhile, in a dry frying pan, lightly toast all the spices over medium heat for 1–2 minutes, or until fragrant, taking care not to burn the fenugreek seeds or they will become bitter.Make your brine by combining the vinegar, sugar and water in a non-reactive, medium-sized saucepan. Place over low heat and stir to dissolve the sugar, then bring to simmering point. Turn off the heat and allow to cool a little.When the jars are cool enough to handle, drain off and discard the excess liquid from your mango strips; you can wrap them in paper towel to dry them off a bit. Put 2 curry leaves and 2 teaspoons of your spice mix into the bottom of each jar. Carefully pack the mango strips in. They will have become quite soft from the salting; you want to get as much as you can into each jar, without squashing or breaking up the mango strips.Cover with the brine, making sure the mango strips are completely submerged under the vinegar. Remove any air bubbles by gently tapping each jar on the work surface and sliding a clean butter knife or chopstick around the inside to release any hidden air pockets. Wipe the rims of the jars with paper towel or a clean damp cloth and seal immediately.We prefer to keep these pickles in the fridge, as the texture seems to deteriorate quite quickly. They’re best eaten within 3 months.2 kg (4 lb 8 oz) unripe mangoes, or green mangoes1½ tablespoons salt1 teaspoon fenugreek seeds1 teaspoon fennel seeds1 teaspoon cumin seeds½ teaspoon ground turmeric1 teaspoon yellow mustard powder1 teaspoon chilli flakes 400 ml (14 fl oz) white wine vinegar110 g (3¾ oz/½ cup) sugar400 ml (14 fl oz) water6 curry leavesSo addictive are these pickles, you’ll be lucky if they make it past the first meal. They are delicious with curries, or mixed through Asian-style salads such as the Green Mango & Papaya Salad on page 15, and with the tortillas on page 36. For a quick and tasty salsa to serve with seafood or tacos, finely dice some of the pickled mango and mix in a small amount of the brine, lots of fresh chopped coriander (cilantro), and fresh chilli to taste.TURMERIC PICKLED MANGO63Sterilise your jars and lids (see page 212). Roughly chop the chillies, carrot, ginger and garlic cloves. Place in a food processor with the sugar and salt and blitz for 5 minutes. Slowly pour in the vinegar until your sambal has a smooth consistency; you may need to adjust the quantity.When the jars are cool enough to handle, pack the sambal into the jars, pressing down firmly to make sure the chilli paste is covered in a thin layer of liquid.Remove any air bubbles by gently tapping each jar on the work surface and sliding a clean butter knife or chopstick around the inside to release any hidden air pockets. Wipe the rims of the jars with paper towel or a clean damp cloth and seal immediately. You can store the sambal in the fridge for up to 3 months, or heat-process the jars (see page 211) for 10 minutes and store in a cool, dark place for up to 2 years.Once opened, refrigerate and use within 3 months.TIP: If your chillies are extra hot, you can always change the ratio of the sambal. Try 500 g (1 lb 2 oz) carrot to 500 g (1 lb 2 oz) chillies – or even 750 g (1 lb 10 oz) carrot to 250 g (9 oz) chillies.750 g (1 lb 10 oz) long mild red chillies250 g (9 oz) carrot50 g (1¾ oz) knob of fresh ginger4 garlic cloves55 g (2 oz/¼ cup) sugar1 tablespoon salt185 ml (6 fl oz/3/4 cup) white wine vinegarWe make mountains of this sambal when chilli season is in full swing. It’s a staple at Cornersmith, and in all our fridges at home. So quick and easy to make, it gives tacos, rice dishes, marinades and breakfast eggs a good hit of heat.We use carrot as a base in this recipe as it adds sweetness and gives the sambal a fantastically bright colour, but you could experiment with other bases such as green mango or pineapple. Try green or yellow chillies too.With fruit-based sambals, you may need to add more vinegar to loosen them. Keep tasting and adjusting the sugar/salt ratio until you’re happy with the flavour.CHILLI SAMBALPREPARATION TIME20 minutes, plus 20 minutes sterilising, plus 10 minutes heat-processing (optional)STORAGE3 months, or up to 2 years if heat-processedMAKES4–5 x 375 ml (13 fl oz/11/2 cup) jars63Sterilise your jars and lids (see page 212). Roughly chop the chillies, carrot, ginger and garlic cloves. Place in a food processor with the sugar and salt and blitz for 5 minutes. Slowly pour in the vinegar until your sambal has a smooth consistency; you may need to adjust the quantity.When the jars are cool enough to handle, pack the sambal into the jars, pressing down firmly to make sure the chilli paste is covered in a thin layer of liquid.Remove any air bubbles by gently tapping each jar on the work surface and sliding a clean butter knife or chopstick around the inside to release any hidden air pockets. Wipe the rims of the jars with paper towel or a clean damp cloth and seal immediately. You can store the sambal in the fridge for up to 3 months, or heat-process the jars (see page 211) for 10 minutes and store in a cool, dark place for up to 2 years.Once opened, refrigerate and use within 3 months.TIP: If your chillies are extra hot, you can always change the ratio of the sambal. Try 500 g (1 lb 2 oz) carrot to 500 g (1 lb 2 oz) chillies – or even 750 g (1 lb 10 oz) carrot to 250 g (9 oz) chillies.750 g (1 lb 10 oz) long mild red chillies250 g (9 oz) carrot50 g (1¾ oz) knob of fresh ginger4 garlic cloves55 g (2 oz/¼ cup) sugar1 tablespoon salt185 ml (6 fl oz/3/4 cup) white wine vinegarWe make mountains of this sambal when chilli season is in full swing. It’s a staple at Cornersmith, and in all our fridges at home. So quick and easy to make, it gives tacos, rice dishes, marinades and breakfast eggs a good hit of heat.We use carrot as a base in this recipe as it adds sweetness and gives the sambal a fantastically bright colour, but you could experiment with other bases such as green mango or pineapple. Try green or yellow chillies too.With fruit-based sambals, you may need to add more vinegar to loosen them. Keep tasting and adjusting the sugar/salt ratio until you’re happy with the flavour.CHILLI SAMBALPREPARATION TIME20 minutes, plus 20 minutes sterilising, plus 10 minutes heat-processing (optional)STORAGE3 months, or up to 2 years if heat-processedMAKES4–5 x 375 ml (13 fl oz/11/2 cup) jarsWe hope youenjoyed this EYB Book PreviewThe complete book is available from all major booksellers. Or use the "Buy Book" button and help support EYB.Next >