The Perfect Summer Salad

Thursday, August 23

Following my absolute delight yesterday at my biopsies being clear and me being 100% Cancer free, I was inspired to cook a nutritious but tasty meal for our friends that came for dinner last night.

My friend Bindy gave me the Ottolenghi Cookbook for my Birthday last week, and in this I found this great French Bean, Mangetout, Hazelnut and Orange Salad.  I served it together with this Yoghurt and Spices Chicken Bake, and wild rice, and the meal was pretty delicious if I do say so myself....

(my amateur photography skills really don't do this dish justice)


French Beans and Mangetout with Hazelnut and Orange
(Serves 6)

Ingredients:
400g French beans
400g Mangetout
70g unskinned Hazelnuts
1 Orange
20g Chives, roughly chopped
1 Garlic clove, crushed
3 tbsp Olive oil
2 tbsp Hazelnut oil
Coarse sea salt and black pepper

Preheat the oven to 180'c/Gas Mark 4.
Trim the ends off of the beans and mangetout


Bring a large pot of unsalted water to the boil in a saucepan-you need lots of space for the beans as this is how they maintain their colour.
Blanch the french beans in the water for 4 minutes, then place in a colander and run cold water over immediately to stop them cooking.

Whilst the beans are being being blanched, place the hazelnuts on a baking tray, and place them in the oven for 10 minutes.



Then blanch the mangetout for 1 minute and also run under cold water.


Remove the hazelnuts from the oven after 10 minutes and rub them in a tea towel to get rid of most of the skins.

(this step was certainly a first for me!)

Remove the zest from the orange with a peeler, trying to avoid the bitter white plith, and slice each piece into thin strips.


(I clearly didn't avoid all the plith)

Chop the nuts, with a large sharp knife, some of them can remain whole.


Make the dressing with the remaining ingredients.

I couldn't find any hazelnut oil and so I squeezed the orange juice into the dressing and it was brilliant!



Mix all the ingredients together in a bowl.

And Enjoy

I will certainly be making this recipe again...soon.





 
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