Haricots Verts and Freekeh with Minty Tahini Dressing

Ingredients for Haricots Verts and Freekeh with Minty Tahini Dressing

• 40g cracked or uncracked freekeh, rinsed

• Kosher salt

• 450g haricots verts, trimmed

• 1 small garlic clove, finely grated

• 2 tablespoons fresh lemon juice

• 2 tablespoons olive oil

• 2 tablespoons tahini

• 1/2 teaspoons dried mint

• 1/2 teaspoons pure maple syrup

• 1/4 cup coarsely chopped walnuts

• 1/4 cup fresh coriander leaves with tender stems

• 1/4 cup fresh dill sprigs

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

• 1/4 teaspoons Aleppo pepper or crushed red pepper flakes

How to make Haricots Verts and Freekeh with Minty Tahini Dressing

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, coriander, dill, parsley, and Aleppo pepper.

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.