Broccoli salad

Ingredients for 4 servings:

• 500 g broccoli, in florets, also frozen
• 1 ¼ liters vegetable broth
• 2 tbsp olive oil
• 2 chicken breasts
• 1 bell pepper(s), yellow, red or orange
• 4 apricots, if necessary from the can
• salt and pepper
• 1 pinch of nutmeg
• lemon juice
• Worcestershire sauce
• 1 bunch of chives
• ½ cup vinegar, e.g. fruit vinegar
• Salad, some leaves for plate decoration

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Cook the broccoli florets in 1 liter of vegetable stock until al dente. Season the meat with salt and pepper and fry in a pan with olive oil. Then cut into medium-sized cubes and set aside. Clean and dice the bell pepper. Add to the pan and sauté in the pan’s drippings. Clean the apricots, cut into pieces, and add to the bell pepper. Sauté briefly, then remove from the pan. Deglaze the pan with vinegar and 1/4 liter of vegetable stock, season with lemon juice, Worcestershire sauce, salt, pepper, and nutmeg, and bring to a boil briefly. Mix the broccoli, chicken pieces, and apricot and bell pepper pieces with the dressing and season again. Finely chop the chives and toss into the salad. Arrange the salad on one or two lettuce leaves decoratively on the plates. It tastes good hot or cold and is also a good starter.