1    Oranges
112 1/2 g  French beans
1/2 bn Radishes
1/2    Chicory head
12 1/2 g  Toasted pine nuts

-DRESSING –
1/2 tb Hazelnut oil
1/2 tb White wine vinegar
Seasoning

Preparation: top and tail the French beans.
: divide the chicory head into lead.

1. Peel the oranges and cut them into segments, over a bowl to catch
the juice. Cook the beans in boiling water for 2 minutes. Drain
and refresh under cold running water.

2. Place orange segments, beans, radishes, chicory and pine nuts in a
salad bowl.

3. Whisk the dressing ingredient with the reserved orange juice, pour
over the salad and toss gently. Serve with Italian olive oil bread,
such as ciabatta and focaccia.

Calories: 112 per serving Protein: 2g Carbohydrate: 9h Fat: 8g (high)
Saturated fat: 1g (medium) Added sugar: none Fibre: 4g (high) Salt: 0.8g
(high)