Green Bean Salad with Hazelnuts and Orange

by

Fresco

Posted April 5, 2022 (Last updated April 5, 2022)

Serves

6

Total Time

21mins

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
    Hazelnuts70 g
  • Green beans icon
    Green beans400 g
  • Water icon
    Wateras neededboiling
  • Sugar snap peas icon
    Sugar snap peas400 g
  • Orange icon
    Orange1juice of, zest of
  • Fresh chives icon
    Fresh chives20 gchopped
  • Garlic clove icon
    Garlic clove1crushed, firm
  • Olive oil icon
    Olive oil3 tablespoons
  • Hazelnut butter icon
    Hazelnut butter2 tablespoons
  • Sea salt icon
    Sea salt1 pinch
  • Black pepper icon
    Black pepper1 pinchfreshly ground
    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

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