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INGREDIENTS

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DRESSING

30g Dijon mustard

200ml veg oil

4-5 bacon slices cut into nice thin lardons

8 cloves of raw garlic finely chopped

2 finely chopped shallot

150ml balsamic vinegar

100ml olive oil

200ml vegetable oil

80g toasted hazelnuts

2g crushed black pepper

6g salt

Little fresh or dried thyme

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FOR THE SALAD

250g Cooked green beans (cooked in boiling salted water: 20g salt per liter,  cooked until al dente then refresh in cold water)

60g toasted hazelnuts: crushed or flaked Almonds

A small bag of spinach

200g drained chickpeas

The dressing

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Serves 4 – 6

Green Bean & Chickpea Salad

With hazelnut & bacon vinaigrette

METHOD

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DRESSING

Place a non-stick frying pan onto a medium high heat with the 100ml of veg oil. Cook the bacon until its crispy and golden, then add the finely chopped shallots, garlic thyme, pepper and salt. Cook on a lower heat for 2-3 minutes until just soft, add the vinegar and reduce by half.  Then add the remaining oils and hazelnuts, bring to a low simmer and remove from the heat and add the mustard.

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SALAD

Place all the ingredients into the bowl and dress in the vinaigrette and season lightly Then lay all of this into a bowl and top with extra nuts.

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