400g French beans
400g snow peas or snap peas
2/3 cup unskinned hazelnuts
half bunch chives, roughly chopped
1 garlic clove, crushed
3 tbsp olive oil
2 tbsp hazelnut oil (or another nut oil, if unavailable)
sea salt and black pepper
Preheat the oven to 180°C.
Using a small, sharp knife, trim the stalk ends off the beans, keeping the two varieties separate. Bring plenty of unsalted water to the boil in a large saucepan – you need lots of space for the beans, as this is crucial for preserving their colour. Blanch the French beans in the water for 4 minutes, then drain into a colander and run them under plenty of tap water until cold. Leave to drain and dry. Repeat with the snow peas, but blanch for only 1 minute.
While the beans are cooking, scatter the hazelnuts over a baking tray and roast in the oven for 10 minutes. Leave until cool enough to handle, then rub them in a clean tea-towel to get rid of most of the skin. Chop the nuts with a large, sharp knife. They should be quite rough; some can even stay whole. Using a vegetable peeler, remove the zest from the orange in strips, being careful to avoid the bitter white pith.
Slice each piece of zest into very thin strips (if you have a citrus zester, you could do the whole job with that).
To assemble the dish, mix all the ingredients together in a bowl, toss gently, then taste and adjust the seasoning. Serve at room temperature.
thank you for the recipe Ottolenghi