Posted in Freshly Picked
Preserved lemons have incredible flavour — both salty and acidic, they naturally complement the blistered beans and roasted hazelnuts. This is truly an epic side dish!
cook:
10 mins 
Easy Peasy 
Roughly chop the preserved lemon into small cubes. Roughly crush the hazelnuts, not too small as we still want them to have texture. Add vegetable oil to a hot wok, and heat until smoking. Carefully add your beans to the wok, toss them in the oil, then leave them for a few minutes to colour and blister, tossing them to colour on all sides.
Add the preserved lemon and hazelnuts to the beans. Don’t get too much heat on these — just toss through to warm, then serve. Drizzle some extra virgin olive oil over the beans to serve.
Pea & Zucchini Soup
Roasted Brussels Sprouts, Cranberry & Almond Salad
Roast Cauliflower & Chickpea Salad
Polenta Chips with Pesto Dip
Roasted Red Pepper & Walnut Dip
Hummus Five Ways
Roasted Cauliflower Dip
Sun-dried Tomato, Spinach & Olive Muffins
Barley, Pomegranate & Pistachio Salad
Stretchy Gooey Melty Cheese
Spicy Four Bean Nachos
