Green beans with freekeh and tahini from Plenty More (page 122) by Yotam Ottolenghi

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Notes about this recipe

  • Eat Your Books

    This recipe is on p.110 in the US edition.

  • alison229401 on April 18, 2026

    Made this last night as a side dish to ‘Yotem Ottolenghi’s Aubergine Dumplings Alla Parmigiana’. Absolutely amazing! Had issues with the sauce being too thick, but gradually added iced water whilst stirring which thinned it out to a pourable consistency. Definitely make this again!

  • ksg518 on November 09, 2023

    I thought this was very good. I didn’t have any issues with the sauce but agree it works best with a thinner tahini. No chervil so I added parsley. My freekeh took over twice as long to cook.

  • Ganga108 on February 28, 2022

    Feekeh! No longer an ingredient that we need to travel across town to buy. With several new Afghan shops close-by, those sorts of ingredients now go on the weekly shopping list. Oh, the joy! Green beans are cooked and mixed with walnuts, then drizzled with a minty-tahini dressing. The dressing is what ranch dressing would taste like if it spent a few months traipsing through the Middle East, so they say. Yotham advises beans of the best quality for this dish. He also says that the walnuts can be omitted, but we are loving them so much this season, so they are definitely in. They provide a texture in this salad that is otherwise missing. We do find that the maple syrup available locally seizes the tahini in the most unacceptable way and it becomes gluggy - adding water, even warm water, does not help. Otherwise it is such a good dish. I also love to increase the amount of freekeh.

  • peaceoutdesign on January 04, 2022

    I didn't use the freekeh and it was tastier than I thought it would be. I think that this may also be good on brussels sprouts, again without the freekeh.

  • KarinaFrancis on April 14, 2021

    This was ok but not great. I loved the dressing and can see it being useful for other applications. I didn’t have freekeh so I used coarse bulgar wheat.

  • anya_sf on September 03, 2018

    I doubled the freekeh, used parsley instead of chervil, and omitted the walnuts as I didn't want the extra richness. I forgot to add the chile flakes. My tahini was fairly thin, so the sauce wasn't too gloppy. There was plenty of sauce for the extra freekeh, so with the original quantity, I'd probably use less sauce. My family enjoyed this dish. I can imagine that the walnuts would taste good in this. Next time I'll try it with roasted chicken.

  • thekitchenchronicles on July 25, 2017

    I really liked this- the sauce was interesting but not too out there and it made for a much more substantial side dish than just green beans. Especially liked the addition of the nuts. I couldn't find fresh chervil so used half parsley, half tarragon and it worked well. Wrote it up here: http://www.thekitchenchronicles.com/2017/06/01/green-beans-with-freekeh-and-tahini/

  • Jane on September 09, 2015

    I needed a more substantial side than just green beans so I increased the freekeh proportion. I liked the sauce - my tahini was quite thin so I think that helped. Though if you have a thicker tahini, you can thin the sauce by adding water. I didn't have chervil and didn't add the walnuts - I didn't feel like it was missing anything.

  • joanhuguet on August 13, 2015

    We found this inedible - the thick sauce and boiled grain coated the delicate fresh beans in a stodgy, brown glop. We rinsed off the sauce and ate the beans plain instead.

  • RosieB on October 30, 2014

    This was a tasty side dish. The sauce was very thick so next time I will reduce the amount of tahini. I didn't have chervil but I added the walnuts which gave the dish a nice crunch.

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