Green bean and hazelnut salad with orange and chive dressing

I love this salad!  I have made it for corporate events and dinner parties, but it's also one I make all the time at home. It goes with fish and barbecued meat, and I love it alongside kangaroo.

Bean salad

I think the great thing about this salad is not only is it super easy and quick, but it gets better the next day. Rather than the vegies wilting they just get more infused with the orange flavour. So it's great to have for lunch the next day.

This is green bean salad is inspired by the first Yotem Ottolenghi book.

 

Recipe

Green bean and snow pea salad with an orange dressing and hazelnuts

 

  • Serves 6
  • 400 g green beans
  • 400g Snow peas
  • 70g unskinned hazalnuts
  • 1 orange
  • 20g chives (about 8-10 sprigs) finely chopped
  • 1 garlic clove crushed
  • 2 tablespoons hazelnut oil (or another nut oil )
  • 3 tablespoons olive oil

 

Put the oven on to 180 *  spread the hazelnuts on to a baking tray no need for baking paper,  and bake for 12 minutes.

Trim the stalks of the bean and snow peas and keep separate. Bring a medium pot of water to the boil, then blanch the green beans for 4 minutes.. Take them out of the boiling water with a slotted spoon and run them under cold water.

Add the snow peas to the boiling water but, blanch for 1 minute. strain the snow peas and run under cold water. Leave the both to dry.

Dressing

In a bowl put crushed garlic,  the zest of 1 orange, finely chopped chives and the both oils add a generous pinch of salt and pepper. 

A little tip for the hazelnuts : place them in a clean tea towel, wrap them up and rub them back and fourth., The skins will flake off and then are ready for chopping!

Pour the dressing over the beans and snow peas. Add the hazelnuts reserving some to sprinkle over the top just for the look.

Hazelnuts (3).JPG
 

Enjoy!!