Bowl of Spring Greens, Toasted Hazelnut & Orange Zest
2. Add oil, garlic and sea salt to a large wide pot, heat for 30 seconds then add all the vegetables above. Saute for about 5 minutes – the veggies should still have some crunch but not be raw.
3. Remove from heat and transfer to a large bowl, add the toasted hazelnuts, and more sea salt, and finish with the orange zest.