Recipes:Bean, pea & hazelnut salad

Bean, pea & hazelnut salad

olive magazine reader Emily Crawford's vibrant green summer side dish

Ingredients

  • 250g French beans
  • 250g frozen peas
  • 100g hazelnuts
  • 1 orange , zested
  • 1 garlic clove
  • small bunch chives , chopped
  • olive oil

    Method

    1. Bring a pan of water to the boil. tail but don't top the French beans and blanch for 2 minutes. Fish them out with tongs and refresh under cold water to keep the crunch.
    2. In the same water cook the peas for 2 minutes. Strain and refresh under cold water.
    3. Heat the grill and toast the hazelnuts for about 5 minutes or until brown. Toasting them for this long will mean the skin comes off easily and they will have an extra-nutty flavour. Cool and rub with a clean tea towel to remove skins and then roughly chop.
    4. Put the beans, peas and hazelnuts in a bowl. Add the zest, garlic and chives, then pour over 2 tbsp olive oil. Mix and season.

    Per serving

    180 kcalories, protein 5,6g, carbohydrate 6,3g, fat 14,8 g, saturated fat 1,4g, fibre 4,2g, salt 0,01 g