Mustardy beans and hazelnuts

This mustardy beans and hazelnuts salad bursts with nutty crunch, creamy Manchego, vibrant greens, and a tangy, herby mustard vinaigrette. Every bite is fresh, textural, and feels like a punchy update to the classic bean salad.

Mustardy beans and hazelnuts scores a Nutri-Score of A with its mix of fibre-packed beans, lentils, fresh herbs, and light cheese in a yoghurt-free, healthy vinaigrette. It’s low in saturated fat and high in micronutrients and plant protein.

Ingredients

• 25g Dijon mustard
• 20g wholegrain mustard
• 35ml white wine vinegar
• 25ml olive oil
• 25ml neutral oil (such as vegetable oil)
• 50–80g full-fat crème fraîche
• 5–10g fresh tarragon, finely chopped
• fine sea salt and freshly ground black pepper
• 400g mixed long beans (green, yellow, runner or pietonne), topped and tailed
• 50g toasted hazelnuts, roughly chopped
• 4 spring onions, finely sliced
• 20g dill, roughly chopped
• 250g cooked beluga or puy lentils
• zest of 1 lemon
• 60g Manchego cheese, or vegetarian alternative, shaved

Method

1. Make the dressing: In a bowl, whisk the mustards and vinegar with salt and plenty of black pepper. Gradually whisk in the oils, one at a time, until you have a thick, emulsified vinaigrette. If it gets too thick, loosen with a splash of vinegar or water. Stir through crème fraîche and tarragon; set aside.
2. Prep the beans: Bring a large pot of heavily salted water (120g per litre) to the boil. Prepare a generous bowl of icy water, seasoned with salt too. Boil beans for 3–4 minutes, then plunge into the ice bath; jostle gently for even cooling. Drain and dry on a tea towel or in a salad spinner.
3. Assemble the salad: Toss the cooled beans with hazelnuts, spring onions, dill, lentils, lemon zest and half the Manchego. Drizzle over the dressing, gently toss to combine, and plate. Top with the remaining Manchego shavings and enjoy.

Suggested Wine Pairing

• Majestic: The Guv’nor Blanco
  Its fresh stone fruit and gentle acidity partner with the salad’s sharp vinaigrette and nutty hazelnuts.
• Tesco: Tesco Finest Gavi
  Clean minerality and citrus cut through the creamy dressing and match fresh herbs beautifully.
• Sainsbury’s: Taste the Difference Soave
  Soft, peachy, and floral, it highlights summer beans and rich, savoury Manchego cheese.

What can you serve with this

1. Roasted beetroot — Its earthy sweetness pairs with the tangy beans for real satisfaction.
2. Crusty sourdough bread — Great for scooping up extra vinaigrette and salad bits.
3. Grilled chicken or tofu — Adds protein for a more filling meal without overpowering the star flavours.
4. Light courgette soup — A gentle starter that lets the salad’s punchy taste shine.

FAQs for Mustardy Beans and Hazelnuts

• Do I have to use fresh long beans? Frozen green beans or mixed beans work fine, just adjust cooking time as needed.
• What’s the best vegetarian alternative to Manchego? Try a firm, aged sheep’s or cow’s cheese marked vegetarian.
• Can this salad be made ahead? Yes, dress just before serving to keep everything fresh and crisp.
• Is it safe to eat cold? Yes, cool the beans quickly in ice water for perfect texture and food safety.
• Can I swap hazelnuts for another nut? Toasted walnuts or pecans work well too.
• How do you get beans vibrant green? Shocking in iced water after boiling keeps colour and bite.
• Can I skip the crème fraîche? Greek yoghurt or extra mustard adds body, but crème fraîche is classic.
• What’s a good herb substitute for tarragon? Try fresh parsley, chives or extra dill.

Nutri-score Health Check

Rated A for its brightly balanced plant protein, micronutrients and healthy fats. Mustardy beans and hazelnuts is high in fibre, low in saturated fat, and provides slow-release energy and plenty of vitamins. This Nutri-Score is automatically calculated and serves as a health guide only.