Green Bean Salad with Hazelnuts and Orange

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  • Time icon
    Total Time
  • Serves icon
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based on 1 ratings

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:

recipe updated Dec 23, 2019


  • Hazelnuts icon
    70g (about ½ cup)
  • Green beans icon
    Green beans
    400g (about 3¼ cups)
  • Water icon
    as needed
  • Sugar snap peas icon
    Sugar snap peas
    400g (about 3¼ cups)
  • Orange icon
    1 (200g)
  • Fresh chives icon
    Fresh chives
    20g (about ½ cup)
  • Garlic clove icon
    Garlic clove
  • Olive oil icon
    Olive oil
    3 tbsp (44ml)
  • Hazelnut butter icon
    Hazelnut butter
    2 tbsp (26g)
  • Sea salt icon
    Sea salt
    1 pinch
  • Black pepper icon
    Black pepper
    1 pinch


  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Large mixing bowl
  • kCook icon Stockpot - 5 liter

Step preview

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