4 slices of preserved lemon (25g/1oz) lemon, pith and flesh removed, skin finely chopped
1 garlic clove, finely chopped
1 chicken (about 1kg/ 2lb 4oz)
2 bay leaves
2 thyme sprigs
3 tarragon sprigs
1 tbsp olive oil
200g freekeh, thoroughly rinsed under a cold tap for a few mins
1 bay leaf
½ small pack of mint
½ small pack of basil
½ small pack of flat-leaf parsley
200g podded broad beans, blanched and peeled
4 spring onions, sliced
150g pack rainbow radishes, halved (smaller ones left whole)
3 tbsp extra virgin olive oil
juice 1 lemon
Heat oven to 180C/160C fan/gas 4. In a bowl or food processor, combine the butter, preserved lemon and garlic to make a flavoured butter.
Pat the chicken with kitchen paper, then fill the cavity with the bay, thyme, tarragon and flavoured butter, saving a little to spread over the thighs and breast. Season and roast in the oven for about 1 hr, basting every 20 mins or so with the preserved lemon butter and juices. It is cooked when the leg is wobbly when pulled from the body, and the juices run clear. Remove from the oven and leave to rest while you make the salad.
Heat the olive oil in a high-sided frying pan or saucepan. Toast the freekeh for a few mins with the bay leaf. Cover with water, bring to the boil and skim off any scum. Simmer for 25-30 mins until cooked but still with a little bite. Rinse the freekeh under cold water, then drain and mix it with the herbs, broad beans, spring onions and radishes. Season and dress with olive oil, lemon juice and the juices from the bird poured over.