- 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.