Recipes by Yotam Ottolenghi for Serax

French beans and mangetout with hazelnut and orange

By Yotam Ottolenghi

Serves four as a side dish

400g French beans
400g mangetout
70g blanched hazelnuts,very well toasted and roughly chopped
1 orange
20g chives, roughly chopped
1 garlic clove, crushed
5 tbsp olive oil
Flaked sea salt and black pepper

Bring a large saucepan of water to the boil on a medium-high heat. Have a bowl of ice cold water beside you. Add the French beans to the saucepan and blanch for 3-4 minutes. Remove with a slotted spoon and immediately transfer to the ice cold water to stop them cooking further. Add the mangetout to the saucepan and blanch for just a minute. Strain through a colander and add to the ice cold water with the beans. Leave for about 10 minutes then strain the blanched vegetables, patting them well dry. Use a peeler to remove the zest for the orange, avoiding the pith. Slice the zest into very thin strips. To a large bowl add all the ingredients with a good pinch of salt and pepper and mix well to combine, adjusting the seasoning as necessary.

Also see Harissa potatoes with garlic yoghurt or Roasted aubergines with feta, yoghurt, pomegranate, and herbs

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