I adapted this recipe to spring vegetables.
I added snow peas, peas, baby spinach and asparagus to the beans.
No need to use hazelnut oils. Just use olive oil, which is fine.
There is no need to roast the hazelnuts either. Just buy the hazelnuts already roasted.
This saves a lot of time.
The orange zest makes this dish pop in bright green!
400g French beans
70g unskinned hazelnuts
1 garlic clove, crushed
3 tbsp olive oil
coarse sea salt and black pepper
- Preheat the oven to 180C/Gas Mark 4.
- Using a small, sharp knife, trim the stalk ends off the French beans and the mangetout, keeping the two separate. Bring plenty of unsalted water to a boil in a large saucepan – you need lots of space for the beans, which is crucial for preserving their colour. Blanch the French 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, 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 strips, carefully avoiding the bitter white pith.
- Slice each piece of zest into skinny strips (if you have a citrus zester, you could do the whole job with that).
- Mix all the ingredients in a bowl, toss gently, and then taste and adjust the seasoning to assemble the dish. Serve at room temperature.