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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!

You will need

Serves 4

  • 500g green beans
  • 100g hazelnuts, roasted
  • 1 preserved lemon, cut into small cubes
  • 2–3 tablespoons extra virgin olive oil

To serve

  • Drizzle extra virgin olive oil

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mins to prep

  1. Step 1

    Roughly chop the preserved lemon into small cubes.

  2. Step 2

    Roughly crush the hazelnuts, not too small as we still want them to have texture.

  3. Step 3

    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.

  4. Step 4

    Add the preserved lemon and hazelnuts to the beans. Don’t get too much heat on these — just toss through to warm, then serve.

  5. Step 5

    Drizzle some extra virgin olive oil over the beans to serve.

Recipe: Simon Toohey

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