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Bookmark Recipe

Broccoli, Feta and Tomato salad

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

     

Method

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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Method

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.