Name: Green bean and hazelnut salad
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 500 gram green beans, trimmed; 2 tablespoon red wine vinegar; 1/4 cup (60ml) olive oil; 2 teaspoon seeded mustard; salt and pepper; 1/2 cup (60g) hazelnuts, toasted, coarsely chopped

Green bean and hazelnut salad

It's actually quite easy to skin whole hazelnuts. Just roast in a moderate oven for 10-15 minutes, then wrap in a tea-towel for one minute for the steam to loosen the skins, rub inside the towel to remove skins and then cool.

Ingredients

500 gram green beans, trimmed

2 tablespoon red wine vinegar

1/4 cup (60ml) olive oil

2 teaspoon seeded mustard

salt and pepper

1/2 cup (60g) hazelnuts, toasted, coarsely chopped

Method

1.Boil, steam or microwave beans until just tender, drain. Place the beans in a bowl of iced water until cooled; drain well.

2.Combine the vinegar, oil and mustard, salt and pepper in a jar and shake well.

3.Just before serving, gently toss the beans with the dressing and toasted nuts until combined.

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Ingredients

Method

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