One of my favourite salads in a local café here in Wexford is their Broccoli & Feta Salad. It’s absolutely delicious. I decided to make my own version of it at home, which was a success. I’ve made it numerous times. It’s just delicious. While lovely at any time of year, these are salad days so what better time to share it with you.
It’s fair to say this is more a plate assembly, than a recipe. I didn’t measure quantities as such, I just go by eye, depending on how many of us are having it. Add more or less of what you like, there are no rules with recipes like these.
The broccoli needs to be blanched first, don’t be put off by these, it literally takes a couple of minutes.
Ingredients – Serves 2
A good handful of Spinach
Half a block of Feta Cheese, cubed
8-10 Cherry Tomatoes halved
Tablespoon Chopped Hazelnuts
1 Tbsp Rapeseed Oil
1½ Tsp Wholegrain Mustard
1½ Tsp Dijon Mustard
1 Tsp Maple Syrup or Honey
½ Tsp Apple Cider Vinegar
- Bring a small pot of salted water to the boil. Place the broccoli florets into it and bring back to the boil. Blanch for approximately 3 minutes. Strain the broccoli in a colander, rinse with cold water to cool it quickly.
- Add the Spinach, broccoli, feta and tomatoes to a salad bowl. Toss them together with your hands.
- Sprinkle over the hazelnuts.
- In a jar or bowl, mix all of the dressing ingredients together.
- Drizzle the dressing over the salad. Toss again gently with a spoon and serve.
This salad is tasty on its own, as a side with cold cuts if you’re a meat eater. Of course, fresh crusty bread to mop up that dressing is pretty much essential too.
Don’t forget to check out the other lunch recipes on the blog while you’re here!