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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



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


Serves 4 – 6

Green Bean & Chickpea Salad

With hazelnut & bacon vinaigrette




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.



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.