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Amsterdam Amstel
13-09-2016 / 11:00
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Unfortunately, our boutiques are closed due to the lockdown. That is why we currently only have online subscriptions for new members. If we are allowed to open again, you can register again for our other subscriptions and take a trial lesson. You can register for our online holistic program here.
During the trial lesson you will get an intake and you can briefly experience the hot cabin. You can currently exercise online and outdoor with us.
We have partially reopened. We use the hot cabin and we exercise outdoors.
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.
During the trial lesson you will get an intake and you can experience a dou outdoor workout. You can currently exercise online and outdoor with us.
We have partially reopened. We use the hot cabin and we exercise outdoors.
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.
Unfortunately, our boutiques are closed due to the lockdown. That is why we currently only have online subscriptions for new members. If we are allowed to open again, you can register again for our other subscriptions and take a trial lesson. You can register for our online holistic program here.
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.