Trim the stalk ends of the French beans and the mangetout, keeping the two separate.
Bring plenty of unsalted water to the boil in a large saucepan. Blanch the beans in the water for 4 mins, then drain into a colander and run them under water until cold. Leave to drain and dry.
Repeat with the mangetout, but blanching this time for 1 min.
While the beans are cooking, scatter the hazelnuts over a baking tray and roast in the oven for 10 mins. Leave until cool enough to handle, then rub them in a clean tea-towel to get rid of most of the skin.
Roughly chop the nuts.
Remove the zest from the orange in strips (using a vegetable peeler) then slice each piece of zest into very thin strips.
Combine all the ingredients, drizzle with olive oil and season with salt and pepper.
Posted in Uncategorised.
Privacy & Cookies Policy
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.