Bean and petis pois salad with hazelnuts and clementine dressing

We get broad beans in our veg box for a few weeks each summer, and this quick salad shows their lime green beauty at their best. A clementine, satsuma or any other orange from the fruit bowl makes a delicious, easy dressing. Lovely with a piece of crunchy baguette or sourdough.  

Makes: 1 lunch
Prep: 10 minutes
Cooking time: 3 minutes
 
 
Handful of broad beans in their pods
2 tbsp frozen petis pois
Handful of green beans, cut in half
25g hazelnuts
Handful of watercress
1 clementine or satsuma
1 tbsp rapeseed or olive oil
Sea salt and black pepper
 

1. Put the broad beans, petis pois and green beans in a pan of simmering water and cook for 3 minutes. Tip them into a colander and rinse under cold running water.
2. Meanwhile, roughly chop the hazelnuts (or bash them with a rolling pin if easier) until you have a rough rubble.
3. Fish out the broad beans and peel off the outer shells to reveal the lime green beans.
4. Put all the beans and peas in your lunch box or bowl. Add the watercress and hazelnuts and mix well.
5. Mix together the orange zest and juice and rapeseed or olive oil, adding plenty of salt and pepper. Pour the dressing over the salad.