Cold broccoli salad recipe

Healthy salad
for year-round enjoyment

Cook your broccoli (or calabrese) in lightly salted boiling water until al dente – ie. still slightly crunchy. I like to use sprouting broccoli but obviously use whatever you have.

Dribble over a dressing made with half hazelnut oil and half lemon juice. Season with salt and pepper and sprinkle on some toasted chopped hazelnuts.

Or make the dressing with walnut oil and sprinkle with chopped walnuts.

Broccoli is a great source of fibre, vitamins A and C, potassium, calcium, iron and folic acid.

It also makes a nice salad mixed with other lightly cooked vegetables such as cooked beetroot, potato, fennel and/or carrot. You can also add a handful of peppery salad leaves such as watercress, rocket or mustard and cress and a few small sprigs of fresh mint perhaps.

You can also top it with some goats cheese or feta if you like.

I hope you can see that this salad can change according to what you have available!

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