Directions

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.