Corn salad with freekeh, herbs & tahini

Put the freekeh in a saucepan with 1 litre cold water and a little salt. Bring to the boil, reduce to a simmer, then cover and cook for 15 minutes. Remove from the heat then leave to stand, covered, for 20 minutes. Uncover, drain and allow to cool.

Meanwhile, chargrill the corn over a medium heat on a barbecue or under a medium grill, turning occasionally, until charred and tender (15-20 minutes). Set aside to cool slightly.

For the tahini dressing, in a small bowl, whisk all the ingredients together, then thin to drizzling consistency with 1-2 tbsp hot water, if needed; season. In a separate bowl, massage a small amount of this dressing into the kale leaves and set aside to wilt slightly.

Meanwhile, cut the kernels from the corn cobs. Put them in a large bowl, then add the freekeh, salad onions, radishes, wilted kale, ½ of the pistachios and the herbs. Drizzle over the dressing and mix well. Arrange on a serving dish and sprinkle over the remaining pistachios and a drizzle of olive oil, if liked.