This minty tahini dressing on haricots verts and freekeh recipe are what ranch dressing would taste like. Furthermore, it tastes best if it spent a few months traipsing through the Middle East.
Have This!
- One-fourth cup cracked or uncracked freekeh
- Kosher salt
- One pound haricots verts
- One small garlic clove
- Two tablespoons fresh lemon juice
- Two tablespoons olive oil
- Three tablespoons tahini
- Half teaspoon dried mint
- Half teaspoon pure maple syrup
- One-fourth cup coarsely chopped walnuts
- One-fourth cup fresh cilantro leaves with tender stems
- One-third cup fresh dill sprigs
- Some cup fresh flat-leaf parsley leaves with tender stems
- Pinch teaspoon Aleppo pepper
Do This!
- Cook freekeh in a large saucepan of salted simmering water until al dente, 15 minutes for cracked and 30 minutes for uncracked.
- Drain and rinse under cold water; set aside.
- Cook haricots verts in a small pot of boiling salted water until crisp-tender.
- Drain and transfer to a large bowl of ice water.
- Whisk garlic, lemon juice, oil, tahini, mint, maple syrup, and 1 tsp. water in a large bowl.
- Season with salt and add freekeh and haricots verts.
- Serve freekeh and haricots verts topped with walnuts, cilantro, dill, parsley, and Aleppo pepper.