Bean, pea & hazelnut salad
olive magazine reader Emily Crawford's vibrant green summer side dish
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 10 mins
Cook 10 mins
Vegetarian
- Bring a pan of water to the boil. tail but don't top the French beans and blanch for 2 minutes. Fish them out with tongs and refresh under cold water to keep the crunch.
- In the same water cook the peas for 2 minutes. Strain and refresh under cold water.
- Heat the grill and toast the hazelnuts for about 5 minutes or until brown. Toasting them for this long will mean the skin comes off easily and they will have an extra-nutty flavour. Cool and rub with a clean tea towel to remove skins and then roughly chop.
- Put the beans, peas and hazelnuts in a bowl. Add the zest, garlic and chives, then pour over 2 tbsp olive oil. Mix and season.
Per serving
180 kcalories, protein 5.6g, carbohydrate 6.3g, fat 14.8 g, saturated fat 1.4g, fibre 4.2g, salt 0.01 g
Recipe from olive magazine, August 2010.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/679650/
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
- Please enter your email address below and we will send the relevant information to you.
Your binder
Here are three other great reasons to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Ingredients
- 250g French beans
- 250g frozen peas
- 100g hazelnuts
- 1 orange , zested
- 1 garlic clove
- small bunch chives , chopped
- olive oil
Buy ingredients
Search Good Food
Potato salad with yogurt Dijon dressing
olive magazine reader Emily Crawford serves this summery salad with Italian roast pork for a laidback lunch
1
rating
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 10 mins
Cook 10 mins
Vegetarian
Ingredients
- 250g French beans
- 250g frozen peas
- 100g hazelnuts
- 1 orange , zested
- 1 garlic clove
- small bunch chives , chopped
- olive oil
Per serving
180 kcalories, protein 5.6g, carbohydrate 6.3g, fat 14.8 g, saturated fat 1.4g, fibre 4.2g, salt 0.01 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
24 November 2010
Kuifke rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.