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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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.