Preparation time 15 minutes
A versatile salad with a delicious combination of citrus, nuts and beans.
400g round beans, topped and tailed
400g snow peas, topped, tailed and destringed
70 hazelnuts, unskinned
1 orange zested into long thin strips
1 bunch chives, chopped
1 clove garlic crushed
3 tbspn olive oil
2 tbspn macadamia oil (or other nut oil)
Salt and pepper to taste
Preheat oven to 180C. Place hazelnuts on a baking tray and roast for 10 minutes. Cool slightly, then rub in a tea towel until most of skin removed. Chop roughly.
Bring large pot of unsalted water to the boil. Boil round beans for 3 minutes then add snow peas and boil another minute until just tender.
Mix all ingredients in a bowl.
Serve with grilled or roasted meats.