Beetroot, hazelnut & butter bean salad

In a small pan, over a medium heat, toast the hazelnuts for 4-5 minutes, then tip onto a board and roughly chop. In a high-speed blender, whizz ½ tsp red wine vinegar, 2½ tbsp oil, the agave syrup, 3 tbsp water and 50g chopped hazelnuts for 40-50 seconds until you have a smooth, creamy sauce. Season, then set aside.

Peel apart the chicory heads, chopping any larger leaves in ½, then put in a large mixing bowl with the remaining 20g chopped hazelnuts, the beetroot, parsley and beans. Add the remaining ½ tbsp oil and ½ tsp vinegar, toss together and season. Divide the hazelnut sauce between 4 plates and pile the dressed salad on top.