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