Green beans get the gingerbread treatment in this most fabulous of festive sides. Vegetables never looked more appealing!
800g (1 lb 12 oz) green beans, trimmed
2 tbsp extra virgin olive oil
1/4 cup roughly chopped fresh continental parsley
Gingerbread hazelnut crumb
1 egg white
1/4 cup brown sugar
2 tsp ground ginger
1 tsp ground cinnamon
pinch of ground cloves
1 1/3 cups hazelnuts, lightly chopped
- Preheat oven to 170C (340F). Line a baking tray with baking paper.
- Use a fork to whisk the egg white in a medium bowl until frothy. Add the sugar, ginger, cinnamon, cloves and a large pinch of sea salt. Whisk to combine. Add the hazelnuts and stir to combine.
- Transfer the nut mixture to the prepared tray and spread out slightly. Roast, stirring halfway, for 15 minutes or until golden. Set aside to cool completely.
- Bring a large saucepan of water to the boil. Add the beans and cook for 3 minutes or until tender-crisp. Drain and transfer to a large bowl of iced water. Drain on paper towel.
- Preheat a char grill or barbecue over high heat. Cook the beans, in batches, until lightly charred. Transfer to a bowl. Add the oil and parsley, and season well. Use tongs to toss to combine. Transfer to a platter.
- Lightly chop the hazelnuts again, if desired, and sprinkle over the beans. Serve immediately.
