15g Dijon mustard
20g wholegrain mustard
50ml vegetable oil
8 cloves raw garlic, bashed
150ml balsamic vinegar
100ml olive oil
200ml vegetable oil
80g toasted hazelnuts, crushed
2g crushed black pepper
6g salt
1 tsp brown sugar
Little fresh or dried thyme
4–5 slices bacon, cut into thin lardons
30g maple syrup
Little vegetable oil
2–3 small sweet potatoes
Oil for frying
250g green beans, cooked al dente
(Cook in boiling salted water – 20g salt per litre – then refresh in cold water)
200g cooked chickpeas, drained
100g baby spinach
60g toasted hazelnuts, crushed (or flaked almonds)
Hazelnut & bacon vinaigrette
Maple bacon
Sweet potato crisps
Parmesan shavings (use a speed peeler to shave)
Place a non-stick frying pan over a medium-high heat and add the 50ml vegetable oil.
Add the garlic, a little salt and pepper, and the brown sugar. Cook until caramelised.
Deglaze with the balsamic vinegar and reduce by half.
Add the remaining oils and the toasted hazelnuts, bring to a low simmer, then remove from the heat.
Stir in the Dijon and wholegrain mustards and set aside.
Heat a little vegetable oil in a pan and cook the bacon lardons until crisp.
Deglaze with the maple syrup and cook until caramelised.
Keep the bacon and all the cooking juices to add to the salad.
Heat a pan of oil to 180°C.
Using a speed peeler, slice the sweet potatoes into thin strips.
Fry for 3–4 minutes until golden and crispy.
Drain on kitchen paper and season lightly.
Place the green beans, chickpeas, spinach and toasted nuts into a large bowl.
Add the maple bacon and enough vinaigrette to dress the salad lightly.
Season gently and mix well.
Spoon into a serving bowl and finish with Parmesan shavings, extra nuts if needed, and the sweet potato crisps on top.
15g Dijon mustard
20g wholegrain mustard
50ml vegetable oil
8 cloves raw garlic, bashed
150ml balsamic vinegar
100ml olive oil
200ml vegetable oil
80g toasted hazelnuts, crushed
2g crushed black pepper
6g salt
1 tsp brown sugar
Little fresh or dried thyme
4–5 slices bacon, cut into thin lardons
30g maple syrup
Little vegetable oil
2–3 small sweet potatoes
Oil for frying
250g green beans, cooked al dente
(Cook in boiling salted water – 20g salt per litre – then refresh in cold water)
200g cooked chickpeas, drained
100g baby spinach
60g toasted hazelnuts, crushed (or flaked almonds)
Hazelnut & bacon vinaigrette
Maple bacon
Sweet potato crisps
Parmesan shavings (use a speed peeler to shave)
Place a non-stick frying pan over a medium-high heat and add the 50ml vegetable oil.
Add the garlic, a little salt and pepper, and the brown sugar. Cook until caramelised.
Deglaze with the balsamic vinegar and reduce by half.
Add the remaining oils and the toasted hazelnuts, bring to a low simmer, then remove from the heat.
Stir in the Dijon and wholegrain mustards and set aside.
Heat a little vegetable oil in a pan and cook the bacon lardons until crisp.
Deglaze with the maple syrup and cook until caramelised.
Keep the bacon and all the cooking juices to add to the salad.
Heat a pan of oil to 180°C.
Using a speed peeler, slice the sweet potatoes into thin strips.
Fry for 3–4 minutes until golden and crispy.
Drain on kitchen paper and season lightly.
Place the green beans, chickpeas, spinach and toasted nuts into a large bowl.
Add the maple bacon and enough vinaigrette to dress the salad lightly.
Season gently and mix well.
Spoon into a serving bowl and finish with Parmesan shavings, extra nuts if needed, and the sweet potato crisps on top.
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