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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.
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