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Broccoli and Nut Salad

Broccoli and Nut Salad
15 min.
Preparation
23 min.
Ready in
easy
Difficulty

Ingredients

for 4 servings
1 cup Hazelnuts (chopped)
4 cups Broccoli (prepared into florets)
cup vegetable stock
2 tablespoons Yogurt
1 tablespoon Hazelnut oil
1 tablespoon Sherry vinegar
salt
freshly ground peppers
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Preparation steps

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.