Name: Beetroot, Bean And Hazelnut Salad
Yield: 2-4
Ingredients: 650g/23¼oz cooked beetroot, diced into cubes; 570g/20¼oz cooked cannellini beans; A large handful of dill, finely chopped; 100ml/3½fl oz extra-virgin olive oil; 2 tbsp good-quality balsamic vinegar; Finely grated zest of one unwaxed lemon; Sea salt and black pepper; A good handful of sage leaves; 75g/2¾oz chopped hazelnuts; Fresh ciabatta, to mop up the juices

VMG Recipes