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Green beans are so popular at Ottolenghi that we seem to be constantly on the lookout for new combinations. Orange and hazelnut go wonderfully well together. They offer a good balance of freshness and earthiness and the flavours are subtle enough to complement the beans without overpowering them. The beans can be cooked and chilled a day in advance and then dressed before serving. Sugarsnaps, green peas and broad beans can substitute any of the other two beans or be added to the salad. Serves 6


Servings

Total time

minutes


Ingredients

  • 400 g mangetout
  • 70 g hazelnuts (unskinned)
  • 1 orange
  • 20 g chives (roughly chopped)
  • 1 garlic clove (crushed)
  • 3 tbsp olive oil
  • 2 tbsp hazelnut oil (or another nut oil, if unavailable)
  • coarse sea salt
  • black pepper


Method

    View the recipe instructions at Ottolenghi

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