Spring greens with Hazlenuts and Orange

This is a great time of year to use spring crunchy greens in salads. This tasty version includes butter beans and snow peas but feel free to use any greens that look super fresh and crunchy.

Ingredients

400g French beans
400g Snow Peas
70g unskinned hazelnuts
1 orange
20g chives, roughly chopped
1 garlic clove, crushed
3 tbsp olive oil
2 tbsp hazelnut oil (or another nut oil, like macadamia oil, if unavailable)
coarse sea salt and black pepper


Method

Preheat oven to 180 degrees Celsius

Place hazelnuts in a single layer on a baking tray, toast in the oven for approx 10 minutes.
Keep an eye on them so they don't burn.
Remove and place on a clean tea towel,  fold over the tea towel and gently rub the skins from the Hazelnuts.  Chop the nuts, some can be left whole.

Top and tail the ends of the beans and peas you have chosen,

Bring a large pot of water to the boil and add 1/2 teaspoon of salt.
Once boiling add the beans and boil until just tender about 3 minutes and then add the snow peas for a further 1 minute. Drain into a colander and run them under tap water until cold. You may wish to rinse in cold water from the fridge. Leave to drain and dry.

Using a vegetable peeler remove the skin from the orange in strips trying to avoid the bitter white pith, Slice into fine slithers.

To assemble the dish, mix all the ingredients together in a bowl, toss gently, then taste and adjust the seasoning. Serve at room temperature.

Mamma Marmalade