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PdfPlace a large frying pan on a high heat. Toss the beans with ½ tbsp oil and ¼ tsp salt, then add them to the pan, in three batches, and cook for 2-3 minutes, until charred.
Transfer to a large, shallow serving bowl and set aside until barely warm.
Add the cooked grains, remaining
1 tbsp oil, hazelnuts, caraway seeds, orange zest, dates, mint, ¼ tsp salt and plenty of pepper. Use tongs to toss and turn everything together.
In a small bowl, whisk together the tahini, 2 tbsp orange juice, date molasses, 1 tbsp water and ¼ tsp salt until smooth.
Drizzle some of the sauce over the salad, serving any extra on the side. Finish with a good squeeze of orange juice.