Haricots Verts And Freekeh With Minty Tahini Dressing Food

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HARICOTS VERTS AND FREEKEH WITH MINTY TAHINI DRESSING



Haricots Verts and Freekeh with Minty Tahini Dressing image

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

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

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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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 …
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4.3/5 (18)
Estimated Reading Time 1 min
Servings 6
  • 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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