Haricots Verts And Freekeh With Minty Tahini Dressing Recipes

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HARICOTS VERTS AND FREEKEH WITH MINTY TAHINI DRESSING



Haricots Verts and Freekeh with Minty Tahini Dressing image

Provided by Yotam Ottolenghi

Categories     Salad     Brunch     Side     Low Fat     Vegetarian     Kid-Friendly     High Fiber     Lunch     Green Bean     Healthy     Low Cholesterol     Bon Appétit     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Peanut Free     Soy Free     Kosher     Small Plates

Yield 6 servings

Number Of Ingredients 14

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

Steps:

  • 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, cilantro, dill, parsley, and Aleppo pepper.
  • Do ahead: Freekeh and haricots verts can be cooked 2 days ahead. Cover and chill separately.

FREEKEH SALAD WITH TAHINI DRESSING



Freekeh Salad with Tahini Dressing image

This filling and satisfying salad with a Mediterranean twist makes a nice lunch or the perfect side to accompany grilled fish or chicken. Freekeh is low in fat and high in protein and fiber, making it a great alternative to quinoa or rice.

Provided by France C

Categories     Salad     Grains

Time 1h10m

Yield 6

Number Of Ingredients 12

1 cup freekeh
2 cups chicken broth
3 tablespoons apple cider vinegar
1 tablespoon tahini
1 teaspoon honey
2 tablespoons olive oil
salt and ground black pepper to taste
½ cup pomegranate seeds
¼ cup red onion, minced
2 tablespoons minced fresh mint
2 tablespoons minced fresh parsley
½ cup crushed pistachios

Steps:

  • Stir freekeh in a medium-sized saucepan over medium-high heat until lightly toasted and fragrant, about 3 minutes. Add broth and bring to a simmer. Cover pan and cook until water is absorbed, about 20 minutes. Remove from heat and let stand 5 minutes. Transfer freekeh to a bowl to cool.
  • Meanwhile, whisk vinegar, tahini, and honey together in a small bowl. Slowly drizzle in olive oil and whisk until combined. Season with salt and pepper.
  • Add pomegranate seeds, onion, mint, and parsley to the bowl with the cooked freekeh. Drizzle in the dressing and toss to coat. Season with additional salt and pepper, if desired. Refrigerate 30 minutes. Top with pistachios right before serving so they don't soften.

Nutrition Facts : Calories 258.4 calories, Carbohydrate 32.1 g, Cholesterol 2 mg, Fat 12.1 g, Fiber 6.2 g, Protein 8 g, SaturatedFat 1.4 g, Sodium 464.2 mg, Sugar 6.1 g

HARICOTS VERTS WITH MINTY CHERRY TOMATOES



Haricots Verts with Minty Cherry Tomatoes image

Provided by Food Network

Categories     side-dish

Time 26m

Yield 8 to 10 servings

Number Of Ingredients 11

1 1/2 pounds haricots verts (slender French green beans)
3 tablespoons water
1/4 cup unsalted butter
1/2 cup minced shallots
1/3 cup vermouth or dry white wine
2 tablespoons mustard seeds
1/2 teaspoon sugar
1 pound red or yellow cherry tomatoes
1/2 cup chopped fresh mint
Kosher salt
Freshly cracked black pepper

Steps:

  • Cut the stem ends off the beans. Place in a microwave safe dish with about 3 tablespoons of water, cover loosely and cook on high 2 1/2 to 3 minutes, just until tender crisp. Drain and dump into a bowl of cold water. Drain again and pat dry.
  • In a large saute pan, over medium low heat, melt the butter until bubbling. Add the shallots and saute until golden and softened, about 4 minutes. Add the vermouth and turn the heat up to medium. Simmer for 1 to 2 minutes. Add the mustard seeds, sugar, tomatoes, mint, salt and pepper. Saute to soften, about 4 minutes.
  • Reduce the heat to low and add the blanched green beans. Toss to combine and heat through, about 4 to 5 minutes. Adjust seasoning. Serve immediately.

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