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!
1Roughly chop the preserved lemon into small cubes.
2Roughly crush the hazelnuts, not too small as we still want them to have texture.
3Add 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.
4Add the preserved lemon and hazelnuts to the beans. Don’t get too much heat on these — just toss through to warm, then serve.
5Drizzle some extra virgin olive oil over the beans to serve.
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