Method
1. Pre-heat oven - 200°C
2. Add hazelnuts to a clean baking sheet
3. Roast until toasted - 200°C, 10 min
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 stockpot
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 and peas to large mixing bowl
15. Transfer nuts to large mixing bowl
16. Mix