Recipe

Bean and tomato salad with mustard hazelnut dressing

  • 20 mins cooking
  • Serves 4
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Ingredients

Bean and tomato salad with mustard hazelnut dressing
  • 200 gram green beans, trimmed
  • 250 gram cherry tomatoes, halved
Mustard hazelnut dressing
  • 1/2 cup hazelnuts, coarsely chopped
  • 2 tablespoon hazelnut oil
  • 2 tablespoon cider vinegar
  • 1 teaspoon wholegrain mustard

Method

Bean and tomato salad with mustard hazelnut dressing
  • 1
    Boil, steam or microwave beans until tender; drain. Rinse under cold water; drain.
  • 2
    Meanwhile, make mustard hazelnut dressing.
  • 3
    Combine beans, tomato and dressing in medium bowl; toss gently.
Mustard hazelnut
  • 4
    Combine all ingredients in a screw-top jar. Shake well.