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
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.