Green Bean Salad with Hazelnuts and Orange
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- Total Time
- 21mins
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- Serves
- 6
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- Calories
- 305
A crunchy, citrusy bean salad inspired by Yotam Ottolenghi's popular recipe. The perfect way to dress up your veggies. You'll make it again!
Inspired by: https://www.theguardian.com/lifeandstyle/2016/sep/17/french-bean-salad-recipe-yotam-ottolenghi-roast-chicken-sumac-zaatar-plum-muffin-seafood-saladrecipe updated Feb 28, 2022
Ingredients
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- Hazelnuts
- 70 g
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- Green beans
- 400 g
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- Water
- as needed
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- Sugar snap peas
- 400 g
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- Orange
- 1
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- Fresh chives
- 20 g
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- Garlic clove
- 1
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- Olive oil
- 3 tablespoons
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- Hazelnut butter
- 2 tablespoons
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- Sea salt
- 1 pinch
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- Black pepper
- 1 pinch
Tools
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Oven
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Wooden spoon
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Stove
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Baking sheet - 18 x 13"
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Large mixing bowl
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Stockpot - 5 liter
Step preview
- Pre-heat oven - 200°C
- Add hazelnuts to a clean baking sheet
- Roast until toasted - 200°C, 10 min
- Let cool - 6 min
- Add green beans and water to a clean stockpot
- Boil until al dente - 4 min
- Rinse until completely cool then set aside
- Add sugar snap peas to the stockpot
- Boil - 1 min
- Rinse until completely cool then set aside
- Rub nuts with kitchen towel
- Chop coarsely
- Add orange, fresh chives, garlic clove, olive oil, hazelnut butter, sea salt and black pepper to a clean large mixing bowl and mix
- Transfer beans and peas to large mixing bowl
- Transfer nuts to large mixing bowl
- Mix