Green Bean and Hazelnut Salad

, from Issue #27. August, 2015
Photography by Aaron McLean.
Green Bean and Hazelnut Salad

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


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

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


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