Method

• 1.
  Place freekeh in a bowl. Cover with cold water and set aside overnight to soak.
• 2.
  The next day, drain and rinse freekeh. Bring a saucepan of lightly salted water to the boil, add freekeh and cook for 15 minutes or until just tender. Drain and set aside to cool.
• 3.
  For the yoghurt sauce, combine all ingredients in a small bowl and chill until needed.
• 4.
  In a frypan large enough to hold broad beans in a single layer, heat oil over medium-high heat. Add onion and cook, stirring occasionally, for 5-10 minutes or until slightly caramelised. Increase heat to high. Add broad beans and cook, stirring occasionally, for 2-4 minutes or until broad beans turn golden. Gently stir through chopped dill and remove from heat.
• 5.
  Transfer broad bean mixture to a large bowl. Add peas and lemon juice, and toss gently to combine.
• 6.
  Spread freekeh over a serving platter, top with broad bean mixture and drizzle with yoghurt sauce. Scatter with mint and extra dill, and sprinkle with sumac. Drizzle with extra oil to serve.