A quick and easy Middle Eastern inspired side dish reminiscence of the creamy richness of a ranch dressing.
Drawing inspiration from Yotam Ottolenghi’s Haricots Verts and Freekeh recipe with a minty tahini dressing, I’ve decided to create my own little adaptation by doing away with the freekeh and the dried mint. After all, keeping things simple and fast (particularly for the sides) is how I like to cook when hosting and managing multiple dishes.
Green beans are low in calories, and a good source of fibre (which is essential to ensure regular bowel movements). Moreover, they are an important source of vitamins C and B9/Folacin. The first is vital for the formation and maintenance of connective tissues; it is also a highly effective antioxidant in protecting the cornea, skin, and tissues. The second – vitamin B9 or Folate – is required by cells to grow and multiply: it is recommended for women hoping to get pregnant, children and anyone whose body requires cellular renewal (during growth or convalescence, etc.).
Given their nutritional content, one should regularly consume more green beans as a side dish or as a salad. This recipe is ideal for those who find green beans too bland and want something that tastes similar to the consistency of a ranch dressing (but minus the calories). Since this side dish is served cold, it can be prepared in advance so that it leaves you with more ample time (and hands) to work on your main course.
(Serves 3-4 as a side dish)
- 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
- Kosher salt, to taste
- Wash and drain haricot verts.
- Cook haricot verts in a pot of boiling water for ~4 minutes. Immediately dunk in an ice bath (bowl of cold water with ice) to stop the cooking process.
- Prepare the tahini dressing by whisking the garlic, oil, lemon juice, maple syrup, tahini, and 1 tablespoon of water together in a bowl. Season with salt. Add the haricot verts and toss around until evenly coated. Top with the chopped dill, cilantro, parsley, walnuts and red pepper flakes before serving.