Name: Haricots Verts and Freekeh With Minty Tahini Dressing
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

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

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.

TagsSalad Freekeh Rice & Grains Green Bean Bean and Legume Vegetable Tahini Walnut Nut Cilantro Herbs & Spices Dill Parsley Aleppo-Style Pepper Main Side Lunch Dinner Vegan Vegetarian Dairy Free Summer Bon Appétit

Recipe notes

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