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Serves 4 – 6

Green Bean & Chickpea Salad

With hazelnut & bacon vinaigrette

INGREDIENTS

     +    
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

     +    
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

Method

     +    
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.

     +    
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.

Share on facebook
Share on twitter
Share on whatsapp
Serves 4 – 6

Green Bean & Chickpea Salad

With hazelnut & bacon vinaigrette

INGREDIENTS

   +   
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

   +   
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

Method

   +   
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.

   +   
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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