Haricots Verts and Freekeh with Minty Tahini Dressing

salad brunch side low fat vegetarian kid-friendly high fiber lunch green bean healthy low cholesterol bon appétit sugar conscious vegan pescatarian dairy free peanut free soy free kosher small plates

Yotam Ottolenghi

6 servings

Source

Ingredients

1/4 cup cracked or uncracked freekeh, rinsed

Kosher salt

1 pound haricots verts, trimmed

1 small garlic clove, finely grated

2 tablespoons fresh lemon juice

2 tablespoons olive oil

2 tablespoons tahini

1/2 teaspoon dried mint

1/2 teaspoon pure maple syrup

1/4 cup coarsely chopped walnuts

1/4 cup fresh cilantro leaves with tender stems

1/4 cup fresh dill sprigs

1/4 cup fresh flat-leaf parsley leaves with tender stems

1/4 teaspoon Aleppo pepper or crushed red pepper flakes

Method

Cook freekeh in a large saucepan of salted simmering water until al dente, 12–15 minutes for cracked and 30–35 for uncracked. Drain and rinse under cold water; set aside.

Meanwhile, cook haricots verts in a small pot of boiling salted water until crisp-tender, about 4 minutes. Drain and transfer to a large bowl of ice water; let cool. Drain, then pat dry.

Whisk garlic, lemon juice, oil, tahini, mint, maple syrup, and 1 teaspoon water in a large bowl; season with salt. Add freekeh and haricots verts and toss gently to coat; season with salt.

Serve freekeh and haricots verts topped with walnuts, cilantro, dill, parsley, and Aleppo pepper.

Do ahead: Freekeh and haricots verts can be cooked 2 days ahead. Cover and chill separately.