This recipe first appeared in Food magazine issue 76.
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Ingredients
Orange and hazelnut dressing
Method
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.
