Green Beans with Freekeh and Tahini

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This recipe is adapted from one in Yotem Ottolenghil's new book, Plenty More, Vibrant Vegetable Cooking from London's Ottolenghi. 

Arthur is not a huge fan of green beans which I don't get.  What's not to like about green beans.  He loved this dish and requested it twice.

1/2 cup freekeh (Freekeh is young green wheat that has been toasted and cracked.)  If you are unable to find it, you could probably substitute bulgur
1-1/2# haricots verts or fairly young tender green beans, trim stem end and cut in 1/2 if they are large
1 cup chervil leaves (I substituted parsley and a bit of tarragon since I didn't have chervil available)
1/2 cup coarsely chopped walnuts (optional)
1/2 teaspoon Aleppo chili flakes (I purchased mine at Penzey's)  It is from Syria and was difficult to get for awhile, but I see it is now available at Amazon and also at Penzey's.  Their pepper is now from Turkey.  This is worth purchasing because it is spicy without being overly so.
Sea salt to taste

Sauce
1/3 cup tahini paste
3 tablespoons olive oil (I substituted sunflower oil which is produced locally)
2 tablespoons fresh lemon juice
1 tablespoon fresh chopped mint or 1-1/2 teaspoon dry mint
1 large clove of garlic, crushed
1 teaspoon honey or maple syrup
1/2 teaspoon sea salt

Combine the ingredients for the sauce either in a bowl and whisk or use your food processor if the tahini is very stiff.

Cook the freekeh in 1 cup of salted water for about 15 to 20 minutes until most of the water is absorbed.  Drain in necessary and set aside to cool in a large bowl.

Cook the trimmed green beans in boiling salted water until they are done to your taste.  The original recipe said to cook them for 4 minutes.  Mine took about 10 minutes since they were not haricots verts and I do not like my green beans crunchy.  Drain and pat dry.  Add them to the bowl of cooked freekeh.  Pour the sauce over the mixture and combine gently so that the beans are completely coated with the sauce.  Add the parsley or chervil, walnuts and pepper flakes.  Taste to see if more salt is needed.  This dish can be served warm or at room temperature.


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