HARICOTS VERTS AND FREEKEH WITH MINTY TAHINI DRESSING
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
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
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
Time 1h10m
Yield 6
Number Of Ingredients 12
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
Provided by Food Network
Categories side-dish
Time 26m
Yield 8 to 10 servings
Number Of Ingredients 11
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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