Flat beans with hazelnut vinaigrette

SERVES 6-8 PREP AND COOK TIME 35 MINUTES 600g green flat beans, topped and tailed ¼ cup flat leaf parsley leaves HAZELNUT VINAIGRETTE

30g whole hazelnuts

¼ cup (60ml) extra virgin olive oil 2 tablespoons verjuice

1 tablespoon lemon zest

1 teaspoon lemon juice

1 tablespoon crème fraîche 2 teaspoons honey sea salt and freshly cracked pepper

1 HAZELNUT VINAIGRETTE Preheat oven to 220°C (200°C fan-forced). Place hazelnuts onto a baking tray and place into the oven. Roast for 6-8 minutes; remove from oven and place the nuts onto a tea towel. Rub nuts to remove the skins; set aside to cool for 5 minutes. Place the nuts into a mortar and pestle and bash into a paste; add in the olive oil and mix well. Add the verjuice, lemon zest and juice, crème fraîche and honey, and mix together well. Season to taste.

2 Place a large saucepan of salted water over high heat and bring to the boil. Add the beans to the boiling water and cook for 3-4 minutes. Drain beans well and transfer to a mixing bowl. Add the Hazelnut Vinaigrette to the cooked flat beans and toss together well. Place the beans onto the serving platter and sprinkle with the flat-leaf parsley.