- 400g beans
- 400g mangetout
- 70g unskinned hazelnuts
- 1 orange
- 20g chives roughly chopped
- 1 garlic clove, crushed
- 3 tbsp olive oil
- 2 tbsp hazelnut oil (or another nut oil if unavailable)
- Coarse sea salt and black pepper
Preheat the oven to 180˚. Using a small sharp knife, trim the stalk ends off the beans and the mangetout, keeping the two separate. Bring plenty of unsalted water to the boil in a large saucepan – you need lots of space for the beans as this is crucial for preserving their colour. Blanch the beans in the water for 4 minutes, then drain into a colander and run them under plenty of tap water until cold. Leave to drain and dry. Repeat with the mangetout, but blanch for only 1 minute.
While the beans are cooking, scatter the hazelnuts over a baking tray and roast in the oven for 10 minutes. Leave until cool enough to handle, and then rub them in a clean tea-towel to get rid of most of the skin. Chop the nuts with a large, sharp knife. They should be quite rough; some can even stay whole.
Using a vegetable peeler, remove the zest from the orange in strips being careful to avoid the bitter white pith. Slice each piece of zest into very thin strips (or use a citrus zester to do the whole job).
To assemble the dish, mix all the ingredients together in a bowl, toss gently, then taste and adjust the seasoning. Serve at room temperature.
Georgie Woollett, Practice Manager