Haricots verts salad with hazelnuts

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Recipe by Damaris Beems Course: Lunch, Salads, SidesCuisine: European, French
Servings

4

Preparation

20

minutes
Cooking time

5

minutes
Total time

25

minutes

Minimal effort, maximum result. Completely against my slow cooking nature, this is a nice and quick recipe. But one with a maximum surprise effect, so to speak. Which stays with you as much as possible. And that will amaze your guests at the table. Sometimes it’s nice to have a beautiful dish that you can serve at your table in no time.

Ingredients

  • 0,5 cucumber

  • 1 table spoon white vinegar

  • 0,5 lemon

  • 1 tea spoon sugar

  • 300 gram haricots verts

  • 6 radish

  • 0,5 bouquet dill

  • 40 gram hazelnuts

  • Dressing
  • 1 table spoon pomegranate melasse

  • 1 table spoon honey/maple syrup

  • 2 table spoons olive oil

  • 1 orange

  • pinch piment

  • salt and pepper

preparation

  • First put the cucumber in the pickle. Cut the cucumber lengthwise and remove the seeds. Cut the cucumber into half moons and place in a bowl with the vinegar, sugar, lemon juice and salt. Mix everything well.
  • Boil the beans for 4 minutes. Then rinse them with ice cold water to prevent them from further cooking. Meanwhile, in a small bowl, combine the pomegranate molasses, honey, olive oil, the grated zest and juice of the orange, allspice and salt. Add it to the beans.
  • Cut the radishes into thin slices and add them to the beans. Cut the needles from the dill and mix that in as well. Toast the hazelnuts in a dry frying pan until they brown slightly and start to give off their scent. Then divide them over the salad.

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