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Amsterdam Amstel
13-09-2016 / 11:00
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Book your trial lesson here to try out our hot cabin workouts and holistic approach. During the trial lesson you will get an intake and you can briefly experience the hot cabin. A trial lesson takes 45 minutes.
Book your trial lesson here to try out our hot cabin workouts and holistic approach. During the trial lesson you will get an intake and you can briefly experience the hot cabin. A trial lesson takes 45 minutes.
We are open! Book your trial lesson here to try out our hot cabin workouts and holistic approach. During the trial lesson you will get an intake and you can briefly experience the hot cabin.
We use the hot cabin for the trial lesson. You can also exercise online and outdoor with us or take a trial lesson outdoor or online.
We use the hot cabin for the trial lesson. You can also exercise online and outdoor with us or take a trial lesson outdoor or online.
Book your trial lesson here to try out our hot cabin workouts and holistic approach. During the trial lesson you will get an intake and you can briefly experience the hot cabin. A trial lesson takes 45 minutes.
We are open! Book your trial lesson here to try out our hot cabin workouts and holistic approach. During the trial lesson you will get an intake and you can briefly experience the hot cabin.
We use the hot cabin for the trial lesson. You can also exercise online and outdoor with us or take a trial lesson outdoor or online.
Book your trial lesson here to try out our hot cabin workouts and holistic approach. During the trial lesson you will get an intake and you can briefly experience the hot cabin. A trial lesson takes 45 minutes.
haricots verts salad
What you need
✦ 200 grams of haricots verts ✦ 400 grams of artichoke hearts ✦ black olives ✦ 6 large tomatoes ✦ 2 tablespoons of chopped chives ✦ 2 tablespoons of olive oil ✦ 2 tablespoons of vinegar ✦ 2 teaspoons of mustard ✦ pepper and salt
How you make it
Blanch the haricots for about 2 minutes in boiling water with salt. Cut artichoke hearts and tomatoes into pieces. Chop the chives finely. Rinse the haricots vertically with cold water and let them cool down further. Spoon the haricots verts, tomatoes, black olives, artichoke hearts and chives into a bowl. Spoon a dressing of olive oil, vinegar, mustard, pepper and salt and garnish with chives.