STICKY ORANGE ROASTED GREEN BEAN AND MANGETOUT SALAD

"I am a strong advocate for warm salads. Roasting vegetables brings out their flavour but something dramatic changes when you roast green beans and mangetout (snow peas). There’s something about their bitter sweetness that is amplified in the process. This salad comes together quickly, retaining some crunch in the green veggies. Orange as the citrus in salads is criminally underrated in my opinion. Although it doesn’t offer that extreme acidity that lemon does, it gives a more subtle balance between sweet and sour.” – Denai

Moore (vegan chef)

Ingredients

Serves 4

• 200g (7 oz) fine green beans, topped and tailed

• 100g (3½ oz) mangetout (snow peas)

• 60g (2 oz/scant ½ cup blanched hazelnuts

• 250g (9 oz/1¼ cups) cooked green lentils

• 1 small shallot, finely sliced

• Handful of flat-leaf parsley leaves, roughly chopped, plus extra to serve

• Small handful of mint leaves, torn

For the orange dressing:

• Juice and zest of 1 orange

• 2 tablespoons olive oil

• 1 tablespoon maple syrup

• 3 garlic cloves, very finely chopped

• Salt and freshly ground black pepper

7.5miles better per portion

Method

Preheat the oven to 180°C (400°F/gas mark 6).

In a small bowl, whisk together all the ingredients for the dressing.

In a large bowl, toss the green beans and mangetout with half the dressing, then spread the vegetables out evenly on a wide baking sheet. Roast in the oven for 20 minutes, adding the hazelnuts after 10 minutes.

Once roasted, transfer the vegetables back into the bowl and add the lentils, shallot, parsley and mint. Add the remaining dressing and toss to combine. Sprinkle with a little more parsley before serving.

93.1% less emissions than a Sticky Orange Roasted Beef and Mangetout Salad.