Broccoli, Feta and Cherry Tomato Salad

Name: Broccoli, Feta and Cherry Tomato Salad
Cuisine: Irish
Ingredients: 450 g (1 lb) head of broccoli, broken into small florets; 225 g (8 oz) cherry tomatoes, halved; 175 g (6 oz) feta cheese; handful of roasted, skinned hazelnuts, roughly chopped; handful of roasted, skinned hazelnuts, roughly chopped; 1 tbsp white wine vinegar; pinch of caster sugar; pinch of salt; 4 tbsp extra virgin olive oil; 1 tbsp snipped fresh chives; 1 tsp Dijon mustard; 1 tsp wholegrain mustard; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Nation's Favourite Food

By Neven Maguire

Published 2013

About

I just love this simple salad, with its variety of textures and flavours. The broccoli can be left raw if you prefer, but I like to blanch it long enough to bring up its colour. If you want to prepare it in advance, just leave out the hazelnuts until the last minute or they may lose their crunch.

Ingredients

450 g (1 lb) head of broccoli, broken into small florets
225 g (8

Europe
Ireland
Gluten-free
Vegetarian

Method

To make the mustard dressing, place the vinegar in a screw-topped jar and add the sugar and a good pinch of salt, then shake until the salt has dissolved. Add the oil to the jar with the chives and mustards and shake again until you have formed a thick emulsion. Season to taste and chill until needed.

Blanch the broccoli for 1–2 minutes in a pan of boiling salted water, then drain and q