1 Toast the hazelnuts in a dry frying pan over a medium heat, stirring, until golden brown.
2 Take the hazelnuts out of the pan, put the vegetable stock into the pan and bring to the boil. Add the broccoli, cover and cook over a low heat for 5-8 minutes, until al dente. Drain and leave to cool slightly.
3 Spoon onto plates. Mix the yoghurt with the oil and vinegar and season to taste with salt and pepper.
4 Scatter the toasted hazelnuts over the broccoli, sprinkle with yoghurt sauce and serve.