Crispy colorful broccoli salad

Ingredients for 6 servings:

• 1 head of broccoli
• 100 g feta cheese
• 250 g cocktail tomatoes
• 50 g cashew nuts or hazelnuts (can)
• 60 ml oil, neutral (e.g. sunflower oil or rapeseed oil)
• 60 ml olive oil
• 60 ml vinegar
• 1 tsp honey
• 1 tsp mustard
• salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 15 minutes

raw, easy to prepare, ideal for taking away

Clean the broccoli and divide it into the smallest florets possible. Cut the feta cheese into cubes of about 1 cm. Place the broccoli and feta cheese in a salad bowl. Mix the dressing: Shake the oil, olive oil, vinegar, honey, mustard, salt, and pepper in an empty jam jar, pour over the broccoli, and mix thoroughly. Let the broccoli marinate overnight in the refrigerator. The next day, halve the cherry tomatoes, add them. Sprinkle with cashews, and mix. It also tastes great with roasted shelled hazelnuts. The salad can be kept in the refrigerator for at least another day. By marinating in the dressing, the broccoli becomes soft, acquires a wonderful, bright green color, and lacks that cabbagey taste that many people dislike.