Update the way you enjoy green beans with this tasty citrus twist. Complimented with a delicious mustard dressing this dish is the perfect addition to any meal.
Serves: 6-8
INGREDIENTS
70 grams hazelnuts, roasted
500 grams slim green beans, stalk end removed
100 grams snow peas
100 grams sugar snaps
2 oranges
1⁄4 cup dried cranberries
Dressing
4 tablespoons olive oil
2 cloves garlic, crushed
1 teaspoon Dijon mustard
1 teaspoon finely grated orange zest
juice of 1 orange
sea salt and freshly ground pepper
METHOD
Cook the beans, snow peas and sugar snaps separately in well salted boiling water until al dente (tender but with a bite). Drain and refresh in iced water. Dry on kitchen towels. Peel the oranges with a knife, removing all the white pith. Roughly chop into bite-sized pieces.
Dressing: Whisk together in a large bowl and season. Add all the ingredients to the dressing and toss well to combine.
Transfer to a serving platter.
Menu: Serve with the following:
Baked Artichoke and Parmesan Spread
Roast, Stuffed Turkey Breast
Barbecued Crayfish and Clams with Flavoured Butters
Lime and Lemon Yoghurt Creams
Sbriciolona - Italian Spiced Orange Shortbread
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
RecipeFlat Bean and Raw Zucchini Salad with Mint Dressing
Article by Claire Aldous
RecipeGreen Bean and Buckwheat Salad with Goats Cheese Toasts
Article by Claire Aldous
RecipeSummer Salad with Lemon Dressing
Article by Claire Aldous
RecipeGreen Bean and Two Pea Salad with Tarragon Dressing
Article by Claire Aldous
latest issue:
Issue #119
Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!