Green Beans Hazelnut Orange Salad
Greens Beans, Hazelnut & Orange Salad
I recently discovered a new type of green bean, the Purple Queen Bush Bean. In actual fact its outer skin is an aubergine colour which turns to a deep shade of green when cooked. Magic!
You could use these for this recipe but I only had normal green beans (French beans) on had, which work just as well. Toasting the hazelnuts removes their slightly bitter taste and allows you to rub off part of the skin, exposing the nut below. The orange is a nice contrast to the nuts and sweetness of the beans.
The original recipe is from the Ottolenghi cookbook. I adapted it as snow peas (mangetout) are often difficult to find here and I try, when possible, to buy local produce.
ERIKA ALLISTON – Green Beans Hazelnut Orange Salad Recipe
- 450 g green (French) beans
- 100 g whole hazelnuts
- 1 garlic clove crushed
- 1/2 skin of an orange
- 2 tablespoons olive oil
- 1 tablespoon nut oil (hazelnut or almond)*
- salt & pepper
*Use olive oil here if nut oil is not available
- Hazelnuts: Pre heat the oven to 180°C / 375°F. Spread on a baking sheet and toast for 15 minutes, turning them after 7 minutes. Let cool, rub to remove part of the skins & then lightly chop, set aside
- Green beans: Boil a large pot of water, cook the beans at a boil for 7 minutes. Then immediately place beans in very COLD water.**
- Orange zest: Using a citrus peeler, remove the 1/2 the zest from an orange, avoiding the bitter white part. Or use a vegetable peeler, in which case you will need to slice the pieces into thin strips.
- In a large bowl toss the green beans, toasted hazelnuts, orange zest, garlic, salt & pepper.
**This will keep the beans green and crunchy
