Haricot-root-salad with hazelnuts

Name: haricot-root-salad with hazelnuts
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 400 g fresh string beans; 400 g winter carrot; 50 g unroasted hazelnuts; 1 el peanut oil; 2,5 el sweet chilli sauce

Salad from carrot, nuts and string beans.

Ingredients

400 g fresh string beans
400 g winter carrot
50 g unroasted hazelnuts

1 el peanut oil
2,5 el sweet chilli sauce

Directions

Remove the stem set from the string beans and cut into 2 cm pieces. Peel the winter carrot and cut into slices of ½ cm.
Boil the vegetables in 8 minutes until al dente. Drain and drain well.
In the meantime, heat a frying pan without oil or butter and roast the hazelnuts in 5 minutes on a medium heat until golden brown.
Remove the nuts from the pan, allow to cool on a plate and chop coarsely. Mix the vegetables with the oil and chilli sauce and sprinkle with the hazelnuts.