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Bon Appétit

Haricots Verts and Freekeh With Minty Tahini Dressing

By Yotam Ottolenghi

4.6

(6)

Haricots verts and freekeh with minty tahini dressing on a white plate.
Haricots Verts and Freekeh with Minty Tahini DressingMarcus Nilsson

This is what ranch dressing would taste like if it spent a few months traipsing through the Middle East.

Recipe information

  • Yield

    6 servings

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

Preparation

  1. Step 1

    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.

    Step 2

    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.

    Step 3

    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.

    Step 4

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

    Step 5

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

TagsSaladFreekehRice & GrainsGreen BeanBean and LegumeVegetableTahiniWalnutNutCilantroHerbs & SpicesDillParsleyAleppo-Style PepperMainSideLunchDinnerVeganVegetarianDairy FreeSummerBon Appétit

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