Haricots Verts and Freekeh With Minty Tahini Dressing Recipe | Epicurious - 万博官网,万博亚洲正规品牌,manbetx苹果下载

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

Ingredients

6 servings

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

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
与此同时,库克扁豆顶点在一个小壶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.

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Reviews (6)

Wow, so delicious. My husband and I both loved it. May be the best green beans I ever made. I didn’t have dried mint, so I added fresh. I will try to look for dried mint next time. This is really good at room temperature so it would be good for a dinner party or a vegan!! I did use the freekeh recommended, I bought it at Whole Foods. I could see whatever grain you have on hand working well though.
- Raye H
- League City, TX
- 9/2/2021
I liked this, but two other family members said, "Meh." The dressing just didn't hold its own against the freekeh and beans.
- kayrff2022
- Middleborough, Mass.
- 8/4/2020
Wonderful, interesting and very attractive. I used quinoa (1/2 cup) instead of freekeh, and 12 oz of fresh beans, because that was what I had, but otherwise followed the recipe. Will add more toasted nuts to the next servings, too, as I’m using it for a main course and want to make it more filling. I look forward to making this again and bringing it to my next potluck.
- strenholm
- 4/4/2020
I tried this dish a while ago but never made it because I don't eat wheat. I decided that it is ok to leave out the Freekah and added a bit more walnuts and it tasted great. Freekah adds texture and a little flavor but without it the dish still has the great acidity of the lemon plus nuttiness from the walnuts and tahini and the unique flavor of the herbs. I also used fresh mint because I had it. Wonderful salad.
- puggirl415
- San Francisco
- 10/19/2016
This is truly amazing. Both times I substituted Farro for Freekah and it worked fine. One time I made it with only the parsley because the flavors would not have worked with that meal and it was still amazing. There's no such thing as a bad Ottolenghi recipe and this just proves the point!
- pattigail1
- New Jersey
- 11/14/2014
Really delicious! But really, what Ottolenghi recipe isn't? I substituted bulgur for freekeh and hazelnuts for walnuts (just what I had in the house), and added grilled halloumi to make it a more substantial one-course meal. I also used more bulgur/freekeh than the recipe called for--1/4 cup seems scant to me.
- Anonymous
- Cambridge, MA
- 8/3/2014

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