Haricots Verts and Freekeh with Tahini Dressing

A high-fiber whole grain, freekeh (Grünkern) is spelt that's harvested while still soft, young and green, then sun-dried and smoked. It is very rich in nutrients and perfect as a side dish like rice, for salads, cold or warm, and the freekeh flour makes fantastic bread.
Freekeh is sold as “whole” and as “cracked.” The cracked freekeh cook faster because it's been broken into smaller pieces. I usually buy whole green wheat directly from the farm. Freekeh and haricots verts can be cooked 2 days ahead. Cover and chill separately.

	Tahini Dressing
150 g Whole green wheat freekeh Salt 400-500 g Haricots verts, trimmed 10 Walnut halves, toasted and coarsely-chopped 20 g Fresh herbs Red currants, optional	1 Large garlic clove, minced 2 tbsp Lemon juice 2 tbsp Olive oil 2 tbsp Tahini 1 tsp Maple syrup 1 tbsp Water Sea salt

Cook green wheat freekeh in a large saucepan of salted simmering water until al dente, 12–15 minutes for cracked and 30–35 for whole. 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.
In a medium skillet over medium heat, heat walnut halves until browned and fragrant, stirring occasionally, about 2 to 5 minutes. Remove from skillet and coarsely chop.
Whisk garlic, lemon juice, olive oil, tahini, maple syrup, and water in a bowl. Season with salt. Add freekeh and haricots verts and toss gently to coat. Season with salt.
Divide the green wheat and haricots verts into two serving plates. Top with fresh herbs, red currants if using and sprinkle chopped walnuts over.