Mixed beans and peas with hazelnut crunch

Make even the fussy eaters love their greens with this crunchy side.

The ingredient of Mixed beans and peas with hazelnut crunch

1. 200g frozen broad beans
2. 300g green beans, trimmed
3. 1 cup frozen peas
4. 2 tbsp chopped hazelnuts
5. 30g day-old bread, finely chopped
6. 2 tbsp extra virgin olive oil
7. 1 1/2 tbsp red wine vinegar
8. 2 tsp Dijon mustard

The instruction how to make Mixed beans and peas with hazelnut crunch

1. Cook the broad beans in a medium saucepan of boiling salted water for 2 mins. Use a slotted spoon to transfer to a bowl of iced water. Drain and peel. Cook green beans in the pan for 3-4 mins or until just tender, adding peas and broad beans 1 min before end of cooking. Drain well. Return to pan to keep warm.
2. Meanwhile, cook the hazelnuts in a large frying pan over medium heat, stirring, for 2-3 mins or until toasted. Transfer to a plate. Cook bread in pan, stirring, for 1-2 mins or until crispy. Transfer to plate. Wipe pan clean. Add oil and heat until warm. Whisk in vinegar and mustard until smooth. Season.
3. Sprinkle beans and peas with hazelnut mixture. Drizzle over warm dressing and toss to coat.

Nutritions of Mixed beans and peas with hazelnut crunch

fatContent: 212.71 calories
saturatedFatContent: 13.5 grams fat
carbohydrateContent: 1.7 grams saturated fat
sugarContent: 11.4 grams carbohydrates
fibreContent: 2.8 grams sugar
proteinContent:
cholesterolContent: 7.9 grams protein
sodiumContent: