Mixed Beans & Peas with hazelnut crunch

Source: Coles Magazines
serves: 4 - Prep & Cooking 15 minutes

200 g broad beans, frozen
300 g green beans, trimmed
1 cup peas, frozen
2 tbsp hazelnuts, chopped
30 g day-old bread, finely chopped
2 tbsp extra virgin olive oil
1 1/2 tbsp red wine vinegar
2 tsp Dijon mustard

  1. Cook the broad beans in a medium saucepan of boiling salted water for 2 minutes. Use a slotted spoon to transfer to a bowl of iced water. Drain and peel. Cook green beans in the pan for 3-4 minutes or until just tender, adding peas and broad beans 1 minute before end of cooking. Drain well. Return to pan to keep warm.
  2. Meanwhile, cook the hazelnuts in a large frying pan over medium heat, stirring, for 2-3 minutes or until toasted. Transfer to a plate. Cook bread in pan, stirring, for 1-2 minutes or until crispy. Transfer to plate. Wipe pan clean. Add oil and heat until warm. Whisk in vinegar and mustard until smooth. Season.
  3. Sprinkle beans and peas with hazelnut mixture. Drizzle over warm dressing and toss to coat.

Vic Lic

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