Green beans with freekeh and tahini from Essential Ottolenghi: A Collection (page 122) by Yotam Ottolenghi

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Notes about this recipe

  • 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.

  • 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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