Broccoli and blue cheese salad
- Preparation and cooking time
- Total time
- Easy
- Serves 4-6 as a side
Ingredients
- 400g purple sprouting broccoli, trimmed
- 1 tbsp olive oil, plus extra to serve
- ½ lemon, juiced
- 100g blanched almonds, toasted and roughly chopped
DRESSING
- 1 tbsp olive oil
- 1 small clove garlic, sliced
- 100g blue cheese, crumbled
- ½ lemon, zested and juiced
- 30g natural yogurt
- a small bunch chives, finely chopped
Method
- STEP 1
Bring a large pan of salted water to the boil. Cook the broccoli for 2 minutes until tender, drain well and tip into a bowl with the olive oil and lemon juice. Cool completely.
- STEP 2
To make the dressing, fry the garlic with the olive oil in a pan for 2 minutes. Put the rest of the dressing ingredients into a blender along with the fried garlic and oil, and season generously. Whizz until completely smooth, adding 1-2 tbsp of water if it’s a little thick.
- STEP 3
To finish, put the broccoli on a serving plate and drizzle generously with the dressing and a splash of olive oil followed by the chopped almonds.