Name: Bean and tomato salad with hazelnut dressing
Cook time: 5 min
Total time: 5 min
Yield: 4
Ingredients: 1/2 cup roasted, skinned, coarsely chopped hazelnuts; 2 tablespoon hazelnut oil; 2 tablespoon apple cider vinegar; 1 teaspoon wholegrain mustard; 200 gram (6½ ounces) trimmed green beans; 250 gram (8 ounces) quartered cherry tomatoes

Ingredients

1/2 cup roasted, skinned, coarsely chopped hazelnuts

2 tablespoon hazelnut oil

2 tablespoon apple cider vinegar

1 teaspoon wholegrain mustard

200 gram (6½ ounces) trimmed green beans

250 gram (8 ounces) quartered cherry tomatoes

Method

1.Combine hazelnuts, hazelnut oil, apple cider vinegar and mustard in a screw-top jar; shake well. Boil, steam or microwave green beans until tender; drain. Rinse under cold water; drain.

2.Combine beans, cherry tomatoes and hazelnut mixture in a medium bowl; toss gently to combine.

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Ingredients

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