A light, zesty side that’s perfect with fish, chicken, or as a stand-alone salad.

Serves: 4

Ingredients

200 g green beans, trimmed

150 g snow peas, trimmed

1 blood orange – zest and juice reserved

¼ cup toasted hazelnuts, roughly chopped

A small handful of fresh dill, roughly torn

Sea salt and cracked black pepper, to taste

Dressing:

Juice of the blood orange

1 ½ tbsp extra virgin olive oil

1 tsp Dijon mustard

½ tsp honey (optional, to balance the citrus)

Sea salt, to taste

Method

Blanch the greens:

Bring a medium pot of salted water to a gentle boil. Add the green beans first and cook for about 2 minutes. Add the snow peas and cook for a further 30 seconds, just until bright green and crisp-tender.

Drain immediately and plunge into a bowl of ice water to stop the cooking. Drain again and pat dry.

Make the dressing:

In a small bowl, whisk together the blood orange juice, olive oil, Dijon mustard, honey (if using), and a pinch of salt until well combined.

Assemble the salad:

Place the blanched beans and snow peas in a large bowl. Add the orange zest, dill, and toasted hazelnuts. Drizzle over the dressing and toss gently to coat.

Serve:

Arrange on a platter and season with sea salt and freshly cracked pepper. Serve immediately while the greens are still fresh and vibrant.