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Jenn H.
Sliced bean salad with hazelnuts
Haricot beans with a spice topping of hazelnuts, sesame seeds, cumin and coriander.
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Ingredients
Directions
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Heat a frying pan without oil or butter and toast the hazelnuts, sesame seeds, coriander and cumin over a medium heat for 3 minutes.
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Remove from the pan and allow to cool on a plate. Chop into coarse crumb.
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Cut the string beans into 4 cm slanted pieces and boil for 3 minutes until al dente. Drain and rinse under cold running water. Let it drain well.
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Cut the leaves of the celery coarsely. Let the semi-dried tomatoes drain, but collect 2 tbsp of oil.
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Cut the tomatoes into pieces and mix with the oil and celery through the string beans. Season with pepper and salt.
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Sprinkle with the hazelnut mixture and serve.
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Nutrition
340Calories
Sodium16% DV375mg
Fat42% DV27g
Protein14% DV7g
Carbs4% DV11g
Fiber52% DV13g
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