Serves 6, 222kcal, 2.2g fibre
100 ml extra-virgin olive oil
3 tbsp cider vinegar
1 large pinch of caster sugar
50 g blanched hazelnuts
270 g mixed salad leaves
2 red-skinned eating apples, cored and thinly sliced
Whisk together the olive oil and vinegar with the caster sugar and season with salt and freshly ground black pepper.
Toast the hazelnuts in a nonstick frying pan over a medium-high heat for 7-8 minutes, shaking the pan to toast them evenly. Let them cool slightly and then roughly chop.
To serve, tip the salad leaves and the apple slices into a bowl. Pour over the dressing and toss together then scatter with the hazelnuts.
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