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Ingredientes
- 600 gm green beans
- 2 x 400 g. tins chick peas
- 8 x preserved artichoke hearts, (either in brine or possibly oil - your choice)
- 1 sm Spanish onion, peeled and very finely sliced
- 1 med carrot, coursely minced
- 1/2 c. minced parsley
- 1/2 c. minced coriander
- 2 Tbsp. fresh dill
- 3 Tbsp. Balsamic vinegar
- 1 Tbsp. extra virgin olive oil
- 1 x clove garlic, chopped
- 1 tsp mustard
- 1 lrg lemon, juice of salt and pepper to taste
- 100 gm hazelnuts, toasted and roughly minced
Direcciones
- Steam, boil or possibly microwave the beans till bright green and crisp-tender (don't overcook), drainwell and refresh in cool water, then cut diagonally in half.
- Place them in a large bowl and add in the liquid removed and rinsed chick peas, quartered artichoke hearts, finely sliced Spanish onion, grated carrot, parsley, coriander and dill. Stir to combine thoroughly.
- In a jug, whisk the balsamic vinegar, extra virgin olive oil, garlic, mustard, juice and salt and pepper. When emulsified (thick) pour over the vegetable mix and toss very well to coat the vegeetables in the dressing.
- Sprinkle with toasted hazelnuts and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1316g | |
| Calories 1621 | |
| Calories from Fat 468 | 29% |
| Total Fat 55.15g | 69% |
| Saturated Fat 5.21g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 406mg | 17% |
| Potassium 4680mg | 134% |
| Total Carbs 244.79g | 65% |
| Dietary Fiber 115.3g | 384% |
| Sugars 19.3g | 13% |
| Protein 68.25g | 109% |
