Haricots verts salad with hazelnuts
4
20
minutes5
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minutesMinimal 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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