Skip to main content

Stephanie Alexander’s smitten apple and hazelnut salad with green beans

Skip to IngredientsSkip to Method

Made with sweet smitten apples, this apple and hazelnut salad recipe makes for a deliciously fresh side or light meal. Loaded with green beans and rocket, this colourful dish is sure to be a hit.

  • Serves4
  • Cook time15 minutes
  • Prep time20 minutes, + cooling time


  • 1/4 cup (35g) hazelnuts
  • 3 streaky bacon rashers
  • 2 Coles Australian Free Range Eggs, lightly whisked
  • 1 tbs chopped flat-leaf parsley
  • 2 tbs extra virgin olive oil
  • 1 tbs red wine vinegar
  • 160g green beans, trimmed
  • 2 Smitten apples
  • 1 lemon, juiced
  • 40g mixed salad leaves
  • 20g baby rocket leaves

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 150°C. Line a baking tray with baking paper. Place hazelnuts on lined tray. Roast for 15 mins or until golden. Place in a clean tea towel and rub to remove the skins. Discard the skins and coarsely chop.
  2. Step 2

    Meanwhile, heat a large non-stick frying pan over medium heat. Add the bacon and cook for 2 mins each side or until the bacon is crisp and golden brown. Transfer to a plate lined with paper towel. Cool slightly. Break into bite-sized pieces.
  3. Step 3

    Add the egg to the frying pan and swirl the pan to coat the base. Sprinkle with parsley. Cook until the egg is just set. Transfer to a chopping board and set aside to cool slightly. Roll up the egg and thinly slice crossways.
  4. Step 4

    Whisk the oil and vinegar in a small bowl. Season with salt and pepper.
  5. Step 5

    Cook the green beans in a medium saucepan of boiling water for 2 mins or until tender crisp. Refresh under cold water. Drain well. Transfer to a bowl. Add vinegar mixture and toss to coat.
  6. Step 6

    Quarter and core the apples, then cut into thin slices. Place in a small bowl and toss with the lemon juice (this helps to prevent browning).
  7. Step 7

    Arrange the salad leaves and rocket on a large serving platter. Top with the green beans, egg, bacon and apple. Sprinkle with hazelnuts and season with black pepper to serve.

Nutrition Information

Per Serve

Energy: 1609kJ/385 Cals (18%)

Protein: 13g (26%)

Fat: 31g (44%)

Sat fat: 8g (33%)

Carb: 12g (4%)

Sugar: 11g (12%)

Fibre: 5g (17%)

Sodium: 606mg (30%)