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