Orange Blossom Greens Recipe

© Alex Luck - Hearst OwnedThe distinctive floral citrus flavour of orange blossom lifts this side dish. To make the dressing lighter, you can substitute the butter with 50ml olive oil, if you like.

These lightly fragranced greens make a delicious side on your Easter table.

Yields: 8 servings

Prep Time: 15 mins

Process Time: 10 mins

Total Time: 25 mins

Calories per Serving: 170

Ingredients

• 650 g

  fine green beans, trimmed

• 300 g

  frozen peas

• 75 g

  blanched hazelnuts

• 50 g

  butter

• 1 tbsp.

  runny honey

• 2 tsp.

  orange blossom water, see GH Tip

• 2 tsp.

  white wine vinegar

• 1 tbsp.

  lemon juice

Directions

1. Cook beans in a large pan of boiling water for 4-5min, until just tender, adding the peas for the final few min. Drain well and set aside.
2. Heat a large frying pan over medium heat, and toast the hazelnuts, shaking pan occasionally, until golden brown. Tip on to a chopping board and when cool enough to handle, roughly chop.
3. Add dressing ingredients to the frying pan with some seasoning and heat gently to melt the butter, whisking to combine.
4. Add drained beans and peas to the frying pan, stirring to coat. Season and stir though most of the hazelnuts. Transfer to a serving dish and scatter over remaining hazelnuts. Serve.

Get ahead

Prepare to end of step 2 up to a day ahead. Once drained, cool beans and peas under cold running water. Drain again, pat dry, cover and chill. Store hazelnuts in an airtight container at room temperature. To serve, remove veg from fridge 1hr before completing recipe.

GH Tip

Instead of orange blossom water, you can use the finely grated zest of 1 orange, and/or a little orange blossom honey.

Per serving:

• Calories: 170
• Protein: 5g
• Total fat: 12g
• Saturates: 4g
• Carbs: 8g
• Total sugars: 6g
• Fibre: 5g