Smashed peas with freekeh, broccoli and avocado

Updated at: Wed, 16 Aug 2023 21:11:15 GMT

Step 1

Heat a griddle pan or barbecue until it is very hot. Place the broccoli florets in a bowl and drizzle with olive oil. Cook the broccoli on the hot pan or barbecue for 3–4 minutes, turning often to achieve an even char. Set aside.

Step 2

Add the freekeh to a saucepan and pour over the vegetable stock or water. Bring to the boil, then cover, reduce the heat to low and cook for 20–25 minutes, until the freekeh is tender. Drain and set aside.

Step 3

To make the smashed peas, bring a small pot of salted water to the boil, add the peas and blanch for 2 minutes. Drain immediately, retaining 2–3 tablespoons of the cooking liquid for the mashing, and rinse under cold running water until the peas are completely cold. Place the cold peas, garlic and basil in a food processor or blender and pulse four or five times to break up the peas. Add the pea cooking liquid, olive oil and lemon juice and pulse again a few times until combined, but still quite chunky. (You can also pound this mixture together using a mortar and pestle.) Season with sea salt and black pepper.

Step 4

Peel the avocado and chop into large chunks.

Step 5

Combine the broccoli, freekeh, avocado and spinach with half of the smashed peas and a drizzle of olive oil. Season with sea salt and black pepper and toss to combine. Place the salad on a serving plate and spoon over more of the smashed peas. Scatter over the radish slices, feta and toasted almonds

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