Maggie’s harvest

Maggie Beer’s food philosophy is pure and simple – cook from the heart and live (and eat!) in harmony with the seasons.

“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…

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The Australian Women's Weekly (Digital) - 1 Issue, August 2021

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