Name: Chermoula-basted halibut with farro
Ingredients: 120g farro; 380g podded broad beans, fresh or frozen; 4 halibut fillets, about 150g each; 1 tbsp dried lime powder; 5 tbsp olive oil; ½ lemon, juiced; salt and black pepper; 1½ tbsp picked dill; 4 lemon wedges, to serve; 1 tsp ground cumin; ½ tsp paprika; ½ tsp dried lime powder; 1 small garlic, crushed; 2 tsp finely chopped preserved lemon skin; 1 tbsp chopped flat-leaf parsley; 1 tbsp chopped fresh coriander leaves; 2½ tbsp olive oil

Main Summer

Serves 4

Farro is an old Italian wheat variety that's said to be the same as emmer or spelt, though I'm not so sure. It can be eaten by some (not all) people who are normally intolerant of wheat and is sold pearled or whole. You can buy dried Iranian lime on our website - grind it yourself, or buy the powdered version.

Ingredients

120g	farro
380g	podded broad beans, fresh or frozen
4	halibut fillets, about 150g each
1 tbsp	dried lime powder
5 tbsp	olive oil
½	lemon, juiced
	salt and black pepper
1½ tbsp	picked dill
4	lemon wedges, to serve
FOR THE CHERMOULA
1 tsp	ground cumin
½ tsp	paprika
½ tsp	dried lime powder
1	small garlic, crushed
2 tsp	finely chopped preserved lemon skin
1 tbsp	chopped flat-leaf parsley
1 tbsp	chopped fresh coriander leaves
2½	tbsp olive oil

Method

Simmer the farro in plenty of water for 20 minutes to an hour – the cooking time will depend on the brand; you want it tender with just a little bite. Drain and set aside.
Cook the broad beans in salted boiling water for two minutes, drain, refresh under cold water, then remove and discard the skins.
Preheat the oven to 200C/400F. Mix the chermoula ingredients and season well. Put the fish in a heatproof dish or oven tray lined with baking paper, brush with the chermoula, and roast for eight to 10 minutes, until just done.
Mix the farro, beans, dried lime powder, olive oil, lemon juice, salt and pepper in a medium pan, heat up gently and divide among four plates. Top with the fish, garnish with dill and serve with a lemon wedge