French Beans and mangetout with hazelnut and orange
Serves 6 as a side dish
400 grams French beans
400 grams Mangetout
2 spring onions, finely chopped
70 grams unskinned hazelnuts
1 or 2 garlic clove, crushed
3 tbsp olive oil
2 tbsp hazelnut oil
Pre-heat oven to 180 °C (or you can grill if it seems excessive to put the oven on for a tray of nuts, but keep a close eye on them!)
Trim stalk ends off French beans and mangetout, keeping the two separate.
Bring unsalted water to the boil in a large saucepan. Blanch French beans in the water; after 3 mins add mangetout & cook for 1 more min. Drain and tip into bowl of cold water, drain & dry.
Scatter hazelnuts on baking tray; roast in oven for 10 mins. Allow to cool and then rub in tea towel to remove skins. Chop nuts.
Remove orange zest with vegetable peeler, and cut into strips.
Juice half an orange; add to the garlic, spring onions and both oils, (use a different oil if you don’t have hazelnut).
Mix all ingredients in a bowl and add dressing – serve at room temperature.
Other vegetables can be use, broad beans, peas, courgette ribbons.