Green Bean and Hazelnut Salad Recipe

Ingredients

Serve 4

• 1 lb/500 g green beans, topped and tailed

• 1/2 cup/80 g shelled hazelnuts

• 1 tbsp pine nuts

• 1 bunch arugula/rocket

• 2 tbsp best-quality balsamic vinegar

• 6 tbsp extra-virgin olive oil

• 1 firm-ripe tomato, finely chopped

• salt to taste

Method:

1. Preheat the oven to 350°F/180°C/gas 4.

2. Steam the green beans for 20-25 minutes, or until crunchy-tender. Drain and let cool completely.

3. Toast the hazelnuts and pine nuts on a baking sheet in the oven for 5-10 minutes, or until lightly browned. Let cool completely.

4. Wash and dry the arugula. Finely chop and arrange in a salad bowl. Cut the beans into short lengths and add to the arugula.

5. Coarsely chop the hazelnuts and sprinkle over the salad. . Mix 4 tablespoons of oil, the vinegar, and salt in a small bowl and drizzle over the salad.

6. Chop the tomato coarsely and drizzle with the remaining oil. Season with salt.

7. Arrange the salad on individual serving plates with the chopped tomato in the center. Garnish with the toasted pine nuts.