First, make the Dressing…
Whisk the following in a large bowl: 2 tbsp Greek Yoghurt, drizzle Olive Oil, juice and zest of 1 Lemon, 1 crushed clove Garlic and a pinch of Salt & Pepper… Add 1 tbsp Water if you’re looking for a lighter consistency, but the dressing should be easy to pour but still creamy and thick
To prepare the Nuts; finely chop some Almonds and Hazelnuts. Heat a pan and fry them (without any Oil) until they start to smell roasted and delicious…
Blanch the Green Beans for a few minutes in boiling water… Drain
Pile the Beans, Spinach and Rocket into a very large bowl, and spoon some Dressing over the top. Gently mix to coat all the leaves in the Dressing before transferring to a serving plate
Sprinkle the Nuts over the Salad just before serving (so they stay crunchy)