Bean Sprouts, Feta And Hazelnut Salad

    24 minutes

    A nutritious mix of crunchy salad vegetables, salty white cheese, fresh citrus fruit and roasted hazelnuts with a tangy orange dressing makes a great salad.

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    Serves: 4 

    • 5cm piece cucumber
    • 2 stalks celery
    • 350g fresh bean sprouts, or a mixture of mung and alfalfa sprouts
    • 100g hazelnut kernels, ready-skinned
    • 1 orange
    • 150g feta cheese
    • To garnish: 1 good handful of watercress
    • For the dressing
    • 1 orange
    • 2 tablespoons hazelnut or walnut oil
    • Salt and black pepper
    • 1 teaspoon wholegrain mustard

    Preparation:20min  ›  Cook:4min  ›  Ready in:24min 

    1. Preheat the oven to 200°C and bring a large saucepan of water to the boil.
    2. Trim the cucumber and celery, chop into small pieces and place in a salad bowl.
    3. Place the bean or mung sprouts in the boiling water for 1 minute to blanch, then drain and rinse. Alfalfa sprouts do not need blanching.
    4. Press the hazelnuts in half with a rolling pin. Toast on a tray in the oven for 3–4 minutes until golden.
    5. Cut the peel and pith from the orange then, holding it over the celery to catch any juice, cut the segments and let them fall into the bowl.
    6. To make the dressing, squeeze the juice from the orange into a small bowl or jug and whisk in the oil, salt and pepper and mustard.
    7. Drain the cheese and crumble into the salad bowl, then add the bean sprouts and hazelnuts. Rinse and dry the cress. Pour the dressing onto the salad, toss gently and garnish with cress.


    good source of vitamins B group, C , E and folate, and calcium.

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