Green beans with orange and hazelnut dressing

This recipe combines tender green beans with a citrusy orange and hazelnut dressing to create a delicious side dish that goes with, well, just about everything!

  • 10 mins preparation
  • 5 mins cooking
  • Serves 4
  • Print
This recipe first appeared in Food magazine issue 76.
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  • 500 gram green beans, trimmed
  • 1 roasted red capsicum, finely chopped
Orange and hazelnut dressing
  • 30 gram hazelnuts, toasted and skins removed, plus a few extra for garnish
  • 3 tablespoon orange juice
  • salt
  • 1/2 cup olive oil


  • 1
    Cook the beans in a large pan of salted boiling water for about 3 minutes until they are tender but still crisp. Refresh the beans under cold water and drain them well. Place the beans in a serving dish and toss through the chopped capsicum.
  • 2
    To make the dressing, pulse the toasted hazelnuts, orange juice and a generous pinch of salt in the bowl of a food processor until well combined. With the motor running, gradually add the oil. Drizzle the dressing over the beans and garnish with the extra nuts to serve.