Green Bean Salad with Mandarin Infused Oil

Fill two large pans with water and bring to a boil. In the meantime wash the beans and the asparagus separately under cold water and trim off their ends. When the water reaches a boil, add a teaspoon of salt, place the beans inside and cook for exactly four minutes

Add a teaspoon of salt to the other pot and carefully place the asparagus inside with their tips pointing upwards and cook for 2 – 4 minutes, depending on the width of the asparagus, taking care not to overcook them.  You want the stalks to soften but the tips to remain firm

Once the beans and the asparagus are cooked, place them under cold running water.  This is known as ‘shocking’ or ‘refreshing’ and will ensure they maintain their vibrant green colour.

Separately cut them into similar sized pieces of approximately 2-3cm and place them in individual bowls

Mix the extra virgin olive oil with the sesame oil, crushed garlic, some salt and a little pepper then pour the dressing over the beans. Pour the LUNAIO Mandarin Oil over the asparagus

Using a heavy-based frying pan, gently roast the hazelnuts for a few minutes, turning continuously.  Allow them to cool a little, carefully remove their shells, roughly chop them up and mix in nearly all of them with the runner beans, leaving a few to garnish with later

Zest your orange and add a generous pinch to your asparagus and mandarin oil infusion

Cover the vegetables and leave them to infuse their flavours for at least an hour before mixing them and serving with the remaining hazelnuts crushed and sprinkled on top

NOTE: Make extra, as this salad tastes even better the day after!