Haricots Verts and Freekeh with Minty Tahini Dressing

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

ingredients

• 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

preparation

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.