Green Beans and Artichoke Salad with Hazelnuts

Ingredients

• 300g green beans
• 1 can cooked chickpeas (400g)
• 4 preserved artichoke hearts, quartered
• ½ red onion, thinly sliced
• 1 small carrot, grated
• fresh parsley
• fresh coriander
• fresh dill (optional)
• 1 tbsp white wine vinegar
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 small clove garlic, minced
• ½ tsp mustard
• ½ tsp ground cumin
• sail and pepper
• 50g hazelnuts, toasted and chopped

Method

1. Boil some water on in a pot and add the green beans. Blanch the green beans then place in cold water to prevent them cooking further. Afterwards, cut them in half.
2. Place the green beans in a large bowl along with the chickpeas, vegetables, and fresh herbs, and toss to combine.
3. For the dressing, whisk together the remaining ingredients (aside from the hazelnuts) until emulsified.
4. Pour the dressing over the salad, toss, then top with the toased hazelnuts.