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Broccoli salad with roasted hazelnuts

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Ingredients for 2 servings:

  • 1 head of broccoli, cut into florets
  • 200 g feta cheese
  • 250 g cherry tomatoes, halved
  • 150 g hazelnuts, whole
  • 4 tbsp olive oil, more to taste
  • 2 tbsp balsamic vinegar, more to taste
  • 1 clove(s) garlic, squeezed
  • 1 tbsp mustard
  • 1 tsp honey
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Fast and very tasty

Roast the hazelnuts in the oven at 180°C for 5-10 minutes. If you like, you can rub off the skins with a tea towel; this works well, but it’s quite messy. If you leave the skins on, you’ll end up with them in your salad (and in your teeth), and that doesn’t look very good. Place the broccoli florets, feta, and tomatoes in a bowl. Mix the dressing ingredients well and season to taste with salt and pepper (caution: feta is quite salty; I never use salt) and pour over the salad. Add the cooled hazelnuts. Tip: Blanch the broccoli briefly to soften it.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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