Broccoli, Feta and Tomato salad

Name: Broccoli, Feta and Tomato salad
Cook time: 20 min
Yield: 4
Ingredients: 100g walnuts, pine nuts or hazelnuts, roughly chopped; 400g broccoli, chopped into florets; 225g cherry tomatoes, halved; 110g Feta cheese, chopped; 100ml rapeseed or olive oil; 3 tablesp. wine vinegar; 2 garlic cloves, crushed; 2 teasp. Dijon mustard; 1 teasp. dried oregano; Salt and black pepper

4 people

20 min

Nutrition per serving

kcal

502kcal
protein

13.5g
carbs

13.4g carbs

Ingredients

For the salad:

100g walnuts, pine nuts or hazelnuts, roughly chopped
400g broccoli, chopped into florets
225g cherry tomatoes, halved
110g Feta cheese, chopped

For the dressing:

100ml rapeseed or olive oil
3 tablesp. wine vinegar
2 garlic cloves, crushed
2 teasp. Dijon mustard
1 teasp. dried oregano
Salt and black pepper

Main

For the salad:

100g walnuts, pine nuts or hazelnuts, roughly chopped
400g broccoli, chopped into florets
225g cherry tomatoes, halved
110g Feta cheese, chopped

For the dressing:

100ml rapeseed or olive oil
3 tablesp. wine vinegar
2 garlic cloves, crushed
2 teasp. Dijon mustard
1 teasp. dried oregano
Salt and black pepper

Preheat the oven to Gas Mark 4, 180˚C (350˚F)

Place the hazelnuts in a single layer on a large baking tray and toast for 10 minutes or until light brown. Transfer into a clean tea towel and rub to remove the skins. Set aside and allow to cool.

In a small bowl, whisk together the ingredients for the dressing until well combined. (Alternatively, shake together in a jar with a tight-fitting lid). Season to taste.

In a bowl, combine the nuts with the broccoli and cherry tomatoes. Add the Feta, drizzle over about of the dressing and toss to combine.

Serve straight away, with the remaining dressing in a jug on the side.

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Preheat the oven to Gas Mark 4, 180˚C (350˚F)

Place the hazelnuts in a single layer on a large baking tray and toast for 10 minutes or until light brown. Transfer into a clean tea towel and rub to remove the skins. Set aside and allow to cool.

In a small bowl, whisk together the ingredients for the dressing until well combined. (Alternatively, shake together in a jar with a tight-fitting lid). Season to taste.

In a bowl, combine the nuts with the broccoli and cherry tomatoes. Add the Feta, drizzle over about of the dressing and toss to combine.

Serve straight away, with the remaining dressing in a jug on the side.