Shaved green salad with hazelnuts
4
Points®
Total time: 23 min • Prep: 15 min • Cook: 8 min • Serves: 4 • Difficulty: Easy
Ingredients
Hazelnuts
30 g, blanched
Olive Oil
2 teaspoon(s), extra virgin
Lemon Juice, Fresh
½ tablespoon(s)
Dijon Mustard
½ teaspoon(s), level
Garlic
1 clove(s), crushed
Courgette
2 medium, cut into ribbons with a vegetable peeler
Celery, Raw
2 stick(s), finely chopped, leaves reserved
Fennel
2 individual, thinly sliced, fronds reserved
Rocket
60 g
Vegetarian parmesan style hard cheese
30 g, shaved
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Put 30g blanched hazelnuts on a baking tray and cook for 7-8 minutes until golden, then roughly chop.
2
In a small jug, combine 2 teaspoons extra virgin olive oil, ½ tablespoon lemon juice, ½ teaspoon Dijon mustard, 1 crushed garlic clove and 1 tablespoon cold water to make a dressing. Season to taste.
3
Trim 2 courgettes and slice into ribbons with a vegetable peeler. Trim and finely chop 2 celery sticks, reserving the leaves. Trim and thinly slice 2 fennel bulbs, reserving the fronds. Put the courgette, celery, fennel and 60g rocket in a serving bowl and toss through the dressing.
4
Stir in 30g shaved vegetarian Italian-style hard cheese and the hazelnuts, then serve with the reserved celery leaves and fennel fronds scattered over.
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