Fried Beans with Hazelnuts & Preserved Lemon Recipe
This recipe is rated 5.0 out of 5.
Healthy choice
Mostly whole foods
Gluten-free option
Soy-free option
Refined sugar free
Low FODMAP
Freshly Picked
Easy peasy
Super quick
One-pot recipe
Main meals
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
Recipe: Simon Toohey
Directions
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Step 1
Roughly chop the preserved lemon into small cubes.
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Step 2
Roughly crush the hazelnuts, not too small as we still want them to have texture.
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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.
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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.
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Step 5
Drizzle some extra virgin olive oil over the beans to serve.
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Recipe: Simon Toohey
