Green Floret and Egg Bowl
Blanche the broccoli in boiling salt water for 6-7 min. Drain and rinse well.
Dry roast the nuts in a pan and leave to cool. Chop half finely and the other half roughly.
To make the dressing, mix together the yoghurt, mustard, cream and the finely chopped nuts. Season to taste with salt, ground black pepper and lemon juice.
Carefully mix together the broccoli, tomatoes, the remaining nuts and the eggs. Arrange on plates and serve drizzled with the dressing.