Orange, pine nut and green bean salad
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Oranges | |
| 112½ | gram | French beans |
| ½ | bunch | Radishes |
| ½ | tablespoon | Hazelnut oil |
| ½ | tablespoon | White wine vinegar |
| ½ | Chicory head | |
| 12½ | gram | Toasted pine nuts |
| Seasoning | ||
Directions
DRESSING
Preparation: top and tail the French beans.
: divide the chicory head into lead.
1. Peel the oranges and cut them into segments, over a bowl to catch the juice. Cook the beans in boiling water for 2 minutes. Drain and refresh under cold running water.
2. Place orange segments, beans, radishes, chicory and pine nuts in a salad bowl.
3. Whisk the dressing ingredient with the reserved orange juice, pour over the salad and toss gently. Serve with Italian olive oil bread, such as ciabatta and focaccia.
Calories: 112 per serving Protein: 2g Carbohydrate: 9h Fat: 8g (high) Saturated fat: 1g (medium) Added sugar: none Fibre: 4g (high) Salt: 0.8g (high)