BROCCOLI SALAD WITH PINE NUTS AND FETA

Delicious with chicken or fish, this zesty broccoli salad has a bright, minty dressing that pairs perfectly with the briny feta.

Prep:
10 mins
Cook:
5 mins
Serves:
4-6

Ingredients

Grated zest and juice of 1 lemon

A good handful of fresh mint leaves, plus extra for garnishing

1 tsp maple syrup or runny honey

1 tsp Dijon mustard

1 small clove garlic

1 large (or 2 small) heads of broccoli

100g feta, crumbled

3 Tbsp pine nuts, toasted

⅓ cup olive oil

Method

To make the dressing, put the lemon zest and juice in a jug with the olive oil, mint leaves, maple syrup, Dijon mustard, and garlic clove. Blitz with a stick blender until smooth and season with salt and pepper. This can also be done in a small food processor.

Cut the broccoli into florets. Peel the broccoli stems and then cut the stalks into slivers. Blanch the broccoli in boiling, salted water until tender – about 4-5 minutes. Cool in iced water, then drain well.

Toss the broccoli with the dressing and a little extra shredded mint. Transfer to a serving platter and scatter over the feta and toasted pine nuts.