Haricot-root-salad with hazelnuts

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.