Vegetable salad with broccoli, tomatoes and pine nuts

Ingredients for 1 servings:

• 200 g broccoli, frozen or fresh
• 1 egg(s), hard-boiled
• 100 g cherry tomatoes
• 1 tbsp pine nuts
• 1 handful of iceberg lettuce
• 3 tbsp natural yogurt
• 1 tbsp chives
• n. B. herb salt and pepper
• 1 clove(s) garlic
• 1 tsp honey
• 1 tbsp olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Blanch the broccoli in lightly salted water for about 6 minutes, then rinse in cold water. Peel and quarter the egg. Wash and quarter the tomatoes. Wash the iceberg lettuce, drain well, and tear into bite-sized pieces. Mix everything in a bowl. Briefly roast the pine nuts in a dry pan. Wash the chives and cut them into small rolls with scissors. Peel the garlic and press it through a press. To make the salad dressing, simply whisk together the yogurt with salt, pepper, garlic, honey, and oil. Serve the salad and toss with the salad dressing. Finally, sprinkle the chives and pine nuts on top.