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
Bookmark Recipe
Broccoli, Feta and Tomato salad
4 people
20 min
Nutrition per serving
-
kcal502kcal
-
protein13.5g
-
carbs13.4g carbs
Ingredients
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
Method
Copy TextPreheat 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.
The Quality Mark & You
Learn moreMethod
Copy TextPreheat 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.
