Broccoli and nut salad 

Broccoli and nut salad

(0)

Difficulty:easy
Preparation:15 min
Ready in:23 min
Vegetable
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Ingredients

For servings

1 cupHazelnuts chopped
4 cupsBroccoli prepared into florets
⅞ cupsvegetable stock
2 tablespoonsYogurt
1 tablespoonHazelnut oil
1 tablespoonSherry vinegar
salt
freshly ground peppers

Directions

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.
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