Haricots Verts And Freekeh With Minty Tahini Dressing Food
HARICOTS VERTS AND FREEKEH WITH MINTY TAHINI DRESSING
Provided by Yotam Ottolenghi
Categories 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
Yield 6 servings
Number Of Ingredients 14
Steps:
- 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.
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4.3/5 (18)Estimated Reading Time 1 minServings 6
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- 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 tsp. 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.
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Drain, then pat dry. In a medium skillet over medium heat, heat walnut halves until browned and fragrant, stirring occasionally, about 2 to 5 minutes. Remove from skillet and coarsely chop. Whisk garlic, lemon juice, olive oil, tahini, maple syrup, and water in a bowl. Season with salt. Add freekeh and haricots verts and toss gently to coat.
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