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Green Bean, Mangetout & Hazelnut Salad | Emma Inteman

Green Bean, Mangetout & Hazelnut Salad


300g of fine green beans
150g of mangetout
50g hazelnuts
15g chives
1 orange
1 tbsp sesame oil
1 tbsp extra virgin olive oil
Black pepper

Heat the oven to about 150 oC.

Fill as big a pan as possible with water for the beans and mangetout. The more space you give them, the more they retain their vivid green colouring. I use a big old casserole pot. Bring the water to the boil.

While it’s heating up, trim and wash the beans and mangetout, keeping them separate. When the water is bubbling drop the beans in and cook for 4 minutes. Take them out and put them in ice cold water to stop them cooking and retain their colour.

Bring the water back to the boil and drop the mangtout in and cook them for no more than a minute. Then drain them into a colander and put them in ice cold water. Dry the beans and the mangetout with some paper towels and put in a large salad bowl.

Put the hazelnuts into the oven and roast for about 7 minutes. Remove and squeeze the skins off – they should mostly crumble away. It doesn’t matter if some bits are left on. Roughly chop with a big, very sharp knife, You don’t want them too finely chopped, there should be plenty of halves, even the odd whole hazelnut left.

Wash the orange and peel away the zest in strips, trying to minimise the amount of white pith you take with it. Slice the strips as finely as possible. Slice the chives in to 1cm lengths.

Add the hazelnuts, orange zest and chives, grind over some black pepper to the beans and toss until all mixed up. Add the sesame (or walnut, hazelnut, pecan or any other nut oil you might have) and olive oils and toss some more.

Serve at room temperature.

*Source: Yottam Ottolenghi, The Cookbook

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