Haricots verts and snow peas with hazelnut and orange by Ottolenghi
14oz haricots verts
14oz snow peas
1/2 cup unskinned hazelnuts
3/4 oz chives, coarsely chopped
1 clove garlic
3 tbsp olive oil
2 tbsp hazelnut oil
coarse sea salt and freshly ground pepper
Preheat the oven to 350 degrees F. Using a small, sharp knife, trim the stock ends of the beans and snow peas keeping the two separate. Bring plenty of water to a boil in a large saucepan. You need lots of space for the beans, as this is crucial for preserving their color. Blanch the 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 only for 1 minute.
While the beans are cooking, scatter the hazelnuts over a baking sheet and toast in the oven for 10 minutes. Leave until cool enough to handle, then rub them in a clean kitchen towel to get rid of the skin. Chop the nuts. They should be rough; some can even stay whole.
Zest an orange.
To assemble the dish, mix all the ingredients together in a bowl, toss gently, then taste and adjust the seasoning. Serve at room temperature.