Haricots verts and snow peas with hazelnut and orange

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Haricots verts and snow peas with hazelnut and orange by Ottolenghi

Ingredients:

14oz haricots verts

14oz snow peas

1/2 cup unskinned hazelnuts

1 orange

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.