Green Bean Salad with Hazelnuts and Orange

by

Drop

POSTED April 20, 2021 (LAST UPDATED September 3, 2021)

Serves

6

Total Time

15mins

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!

recipe-image

    INGREDIENTS


  • Hazelnuts icon
    Hazelnuts

    70 g (about ½ cup)

  • Green beans icon
    Green beans

    400 g (about 3 ¼ cups)prepared

  • Water icon
    Water

    as neededboiling

  • Sugar snap peas icon
    Sugar snap peas

    400 g (about 3 ¼ cups)

  • Orange icon
    Orange

    1 (about 200 g)juice of, zest of

  • Fresh chives icon
    Fresh chives

    20 g (about 6 ⅔)chopped

  • Garlic clove icon
    Garlic clove

    1 (about 6 g)crushed, firm

  • Olive oil icon
    Olive oil

    3 tablespoons (about 45 ml)

  • Hazelnut butter icon
    Hazelnut butter

    2 tablespoons (about 26 g)

  • Sea salt icon
    Sea salt

    1 pinch

  • Black pepper icon
    Black pepper

    1 pinchfreshly ground

    METHOD


  • 1. Pre-heat oven - 200°C
  • 2. Add hazelnuts to a clean baking sheet
  • 3. Roast until toasted - 200°C
  • 4. Let cool - 6 min
  • 5. Add green beans and water to a clean stockpot
  • 6. Boil until al dente - 4 min
  • 7. Rinse until completely cool then set aside
  • 8. Add sugar snap peas to the beans
  • 9. Boil - 1 min
  • 10. Rinse until completely cool then set aside
  • 11. Rub nuts with kitchen towel
  • 12. Chop coarsely
  • 13. Add orange, fresh chives, garlic clove, olive oil, hazelnut butter, sea salt and black pepper to a clean large mixing bowl and mix
  • 14. Transfer beans to large mixing bowl
  • 15. Transfer nuts to large mixing bowl
  • 16. Mix

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