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
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Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.