Blood Orange, Green Bean and Hazelnut Salad
19th Jan, 2015


  • 60g brown rice
  • 100g green beans, trimmed
  • 100g cherry tomatoes
  • 2 blood oranges, juice of one and segments of the other
  • 30g hazelnuts, roughly chopped
  • Sea salt and black pepper

Equipment required:

Place the rice in a pan and cover with three times the amount of water, bring to the boil and simmer for 20-25 minutes until cooked. Drain, rinse under cold water and set aside.

Drop the beans into a small pan of boiling water and cook for 2 minutes until tender. Rinse under cold water and transfer to a large bowl. Add the tomatoes- squeeze each one over the bowl to let the juice run into the salad- the orange juice and segments, and cooked rice.

To toast the hazelnuts, place in a nonstick frying pan over a medium heat for 2-3 minutes until lightly golden. Add the nuts to the bowl, then combine all the ingredients, season and serve.

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