Broccoli and Nut Salad
ready in 23 min.
Brocolli adds valuable nutrients to this salad like vitamin C and fiber, while the hazelnuts are a good source of vitamin B6 and folate.
Feel free to substitute whichever nuts you like for hazelnuts. Almonds are especially delicious in this salad.
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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.