Cook the beans in boiling water
for 2 mins, drain and run under cool
water until cold, then drain well – they
should still have a nice crunch. Using
a sharp knife, remove the peel, then
segment the oranges. Squeeze the juice
from the pith into a small jam jar.
Layer the orange segments, beetroot,
beans, hazelnuts and finally the spinach
into a large plastic food container ready
for the picnic – this way the spinach
won’t go soggy.
Add the remaining ingredients for
the dressing to the jam jar with some
seasoning, seal and pack into your salad
box. When you’re ready to serve, toss
the salad and dressing together.