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Photo of Shaved green salad with hazelnuts by WW

Shaved green salad with hazelnuts

4
Points® value
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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