Avocado, pomegranate and bean salad with hazelnut dressing

Method

1. Scatter the beans on a serving platter, then scatter the lamb’s lettuce on top. Cut the avocados in half, remove the stone, then scoop out the flesh. Cut into chunks and scatter over the lamb’s lettuce. Remove the seeds from the pomegranate and scatter on top.
2. Mix the hazelnuts with the garlic (optional) and pomegranate molasses. Season, stir in the vinegar, then whisk in the oil. Spoon over the salad just before serving.