broccoli, feta and sundried tomato salad
You must be impressed with me considering the amount of healthy stuff I have been blogging recently. Not a cake in sight for ages! What’s wrong with me, eh? Mind you don’t be fooled into believing I haven’t EATEN any cakes! I haven’t tried any new ones lately, that’s all. Anyway, to continue in this healthy frame of mind here is a new salad I made last week, which was packed with flavours and one I am happy to share. Definitely a nice change from your average lettuce, tomato and cucumber salad. The original one, from the Cookie and Kate blog I have already mentioned, is made using raw broccoli but I thought they would be too difficult to digest so I parboiled them for a minute and a half. Still plenty of crunch but easier on the old digestive system. You can substitute the feta cheese with black olives if you wish it to be dairy free.
INGREDIENTS
Broccoli salad
- 1 large head of tightly pack broccoli (about 1¼ pounds), florets removed and sliced into small, bite-sized pieces
- 6-8 roughly chopped largeish sun-dried tomatoes in oil
- 2 shallots or a small red onion, finely chopped
- 100 gr. crumbled feta cheese
- 50 gr sliced toasted almonds
- 4-5 tbspoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon honey or maple syrup or agave nectar
- 1 clove garlic, pressed or minced
- ½ teaspoon dried oregano
- ½ teaspoon Dijon mustard
- ¼ teaspoon salt, more to taste
- Pinch red pepper flakes
METHOD
- Bring a pan of slightly salted water to the boil and drop your broccoli florets in it . Let it boil for 90 seconds. Drain and rinse in cold water. In a medium-sized serving bowl, toss together the broccoli, sun-dried tomatoes, shallot or red onion, feta or olives and almonds.
- In a small bowl, whisk together all of the dressing ingredients until emulsified. Drizzle the dressing over the salad and toss well. For best flavour, let the salad rest for 30 minutes before serving or even longer!
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