Ingredients


200g green beans


200g sugar snap peas


100g mustard greens


50g almonds


zest of 1/2 orange


handfull of chopped chives


2tbs olive oil


2 garlic cloves (minced)


sea salt, pepper


Method


Trim the stalk ends of the beans and peas. Blanch the beans in plenty of water for 3-4 minutes, drain and place them into a bowl with ice water to stop them from cooking further. Make sure to use a lot of water both for cooking and cooling to preserve the bright green color and crunchiness of the beans. Drain and set them aside to dry.


Repeat with the sugar snaps, but blanch them for only a minute.


Peal the zest of an orange with vegetable peeler and slice it thinly.


Chop the almonds roughly, toast them slightly on a skillet or in the oven.


In a large bowl mix the greens, beans, peas and orange zest, add the garlic, oil, nuts, chives and season with sea salt and pepper.