Sliced bean salad with hazelnuts

Name: sliced bean salad with hazelnuts
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 50 g unroasted hazelnuts; 2 el Sesame seed; 1 tl Ketoembar ground coriander; 1 tl ground cumin; 800 g fresh string beans; 40 g fresh celery; 295 ml semi dried tomatoes

Haricot beans with a spice topping of hazelnuts, sesame seeds, cumin and coriander.

Ingredients

Directions

Heat a frying pan without oil or butter and toast the hazelnuts, sesame seeds, coriander and cumin over a medium heat for 3 minutes.
Remove from the pan and allow to cool on a plate. Chop into coarse crumb.
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.
Cut the leaves of the celery coarsely. Let the semi-dried tomatoes drain, but collect 2 tbsp of oil.
Cut the tomatoes into pieces and mix with the oil and celery through the string beans. Season with pepper and salt.
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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Sliced ​​bean salad with hazelnuts