Method

Wash the fresh spring onions and cut off the roots.
Boil for a few minutes.
Place hazelnuts in a warm pan until they've browned a little.
Dry the onions and place in the pan for a few minutes. Don't forget to turn them.
Chop the hazelnuts and sprinkle on a plate with the cooked spring onions.
Make a simple dressing to cover the onions with olive oil, honey, lime juice and salt and pepper.
To finish, sprinkle with some lime zest and chilli flakes.