GREEN BEAN CRANBERRY SALAD
• 400g green beans
• 1/2 cup hazelnuts, toasted and roughly chopped
• 1/3 cup dried cranberries
• Juice of half a lemon
• 1 tsp lemon zest
• 1 clove garlic, minced
• 2 Tbsp olive oil
• Salt and pepper
Top and tail your beans. Prepare a large bowl of iced water.
Soak cranberries in hot water.
Bring a pot of salted water to the boil. Add green beans and cook for 2-3 mins until they turn bright green and slightly tender.
Drain and transfer to iced water for 30 seconds – 1 minute. Drain.
Whisk together lemon zest, garlic, oil and salt and pepper in small bowl.
Combine beans, nuts, cranberries and dressing. Serve.
Cook’s tip: I know - it’s just beans, right? You could not be more wrong. Rarely have I experienced such a taste sensation than in this simple side dish. I’ve been force feeding it to everyone since I found it. Take this little beauty along to all of your Christmas dinner parties, and I promise you that everyone will be asking for more.