Method

• 1.
  Heat a medium saucepan over high heat and add the freekeh. Toast, stirring continuously, for 4-5 minutes until toasted. Add 3L water and bring to the boil. Reduce heat to medium and simmer for 25-30 minutes until cooked. Drain and set aside to cool completely at room temperature.
• 2.
  Meanwhile, place broad beans in a saucepan of boiling salted water and blanch for 2-3 minutes, drain and refresh in iced water. Drain and remove skin. Discard skins and reserve broad beans. Set aside.
• 3.
  Place the peas in a saucepan of boiling salted water and blanch for 1-2 minutes, drain and refresh in iced water. Set aside.
• 4.
  For the roasted walnut dressing, place all ingredients in a food processor or blender and whiz until walnuts are finely chopped (you want to keep some of the walnuts texture). Season to taste.
• 5.
  In a mixing bowl combine freekeh, three-quarters of the broad beans, peas, olives and long green shallots with half of the walnut dressing. Season to taste. Place in a serving bowl and scatter with remaining broad beans and dressing to serve.