500 g Ardo Whole green beans extra fine
500 g Ardo Sugar snaps
500 g Garden peas
500 g soybeans
30 g Chives
10 g Ardo Garlic cubes
50 g Ardo Shallot
20 g Ardo Parsley
100 ml olive oil
4 oranges
200 g hazelnuts
Sumac
Salt and pepper
Steam all vegetables briefly, cool them immediately in ice water and let them drain for a while.
Toast the hazelnuts in the pan and coarsely chop them.
Zest the orange.
Cut the orange into wedges, collect the juice and mix with the olive oil, shallots, garlic and garden herbs. Season with salt and pepper.
5. Combine the vegetables with the vinaigrette and zest, then top with the chopped hazelnuts and sumac.
