Green Beans with Freekeh and Tahini

70g cracked freekeh, rinsed and drained
700g baby green beans, trimmed and rinsed
20g chervil leaves, washed and roughly chopped
50g walnuts, chopped
pinch of chilli flakes

dressing
25-50g tahini
3 tbs olive oil
2 tbs lemon juice
1 1/2 tsp dried mint
1 garlic clove, crushed
1 tsp maple syrup

Place all sauce ingredients in a bowl and whisk with the addition of 1/2 tsp kosher salt until combined.

Fill a saucepan with water and bring to the boil. Add the freekeh and 1/2 tsp kosher salt, reduce the heat to medium and simmer for 15 minutes, uncovered until the freekeh is cooked through. Drain and refresh well under cold water. Transfer to a serving bowl and leave until needed.

Fill a large saucepan with cold water and 2 tsp kosher salt. Place on a high heat, bring to the boil, then add the beans. Boil on high heat for 4 minutes, until the beans are just cooked. Drain and refresh under cold water. Pat dry well before adding the beans to the freekeh. Pour over the tahini sauce and mix so that the beans are completely coated.

Just before serving, mix through the chervil and walnuts. Sprinkle a pinch of chilli flakes if using.