for 4 servings
- 1 cup Hazelnuts (chopped)
- 4 cups Broccoli (prepared into florets)
- ⅞ cup vegetable stock
- 2 tablespoons Yogurt
- 1 tablespoon Hazelnut oil
- 1 tablespoon Sherry vinegar
- freshly ground peppers
Toast the hazelnuts in a dry frying pan over a medium heat, stirring, until golden brown.
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.
Spoon onto plates. Mix the yoghurt with the oil and vinegar and season to taste with salt and pepper.
Scatter the toasted hazelnuts over the broccoli, sprinkle with yoghurt sauce and serve.