Method
Cook the beans and mangetout in salted, boiling water for 5 minutes. Run under cold water, drain then set aside.
To make the dressing, mix together the mustard, oil, juice and honey. Season.
Heat 1tbsp oil in a frying pan on a low heat and cook the garlic for 1 to 2 minutes, stirring constantly. Add the hazelnuts and thyme to the pan, sauté for 1 minute and continue stirring. Take off the heat and allow to cool. When ready to serve, drizzle the dressing over the veg, and top with the hazelnut, thyme and garlic mix.
Ingredients
- 300g (10oz) fine green beans, trimmed
- 200g (7oz) mangetout
- 1tsp Dijon mustard
- 3tbsp olive oil
- 1½tbsp freshly squeezed orange juice
- 1tsp honey
- 2 garlic cloves, crushed
- 100g (4oz) toasted hazelnuts, roughly chopped
- ½tbsp lemon thyme leaves
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