Green Vegetable Salad with Hazelnuts and Cranberries

, from Issue #40. August, 2015
Photography by Aaron McLean.
Green Vegetable Salad with Hazelnuts and Cranberries

A beautiful mixture of beans and peas accompanied with hazelnuts, cranberries and a delicious orange dressing make the perfect winter salad.

Serves: 6–8


200 grams podded broad beans
250 grams round green beans
150 grams snow beans
100 grams snow peas
100 grams sugar snap peas
1 cup podded edamame beans
70 grams hazelnuts, roasted
¼ cup dried cranberries

Orange dressing
4 tablespoons olive oil
1 clove garlic, crushed
2 tablespoons orange juice
sea salt and freshly ground pepper


Bring a large saucepan of well salted water to the boil. Cook each vegetable separately until crisp tender then immediately plunge them into a large bowl of chilled water. This stops the cooking process and sets the colour. Drain well then dry on kitchen towels. Peel the broad beans and discard the skins.

Dressing: Whisk all the ingredients in a bowl and season.

To serve: Gently toss the vegetables with the dressing, hazelnuts and cranberries then transfer to a serving platter.