Name: Broccoli salad
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Yield: 4 servings
Cuisine: Ingredients
Ingredients: 1.00 mixed salad leaves large packet; 500.00 g broccoli; 12.00 strips bacon rindless; 1.00 apples red; 1.00 lemon halved, juice only; 100.00 g hazelnuts toasted; 200.00 g feta cheese cubed; 100.00 g onion or shallots, sliced into rings; 1.00 garlic cloves, crushed; 7.50 ml salt; 5.00 ml freshly ground black pepper to taste; 180.00 ml sunflower oil or opt for a combination of half sunflower oil and half olive oil

Recipe Disclaimer

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Ingredients (12)

1.00	mixed salad leaves — large packet
500.00 g	broccoli
12.00 strips	bacon — rindless
1.00	apples — red
1.00	lemon — halved, juice only
100.00 g	hazelnuts — toasted
200.00 g	feta cheese — cubed
100.00 g	onion — or shallots, sliced into rings

Salad Dressing: wine vinegar

1.00	garlic — cloves, crushed
7.50 ml	salt
5.00 ml	freshly ground black pepper — to taste
180.00 ml	sunflower oil — or opt for a combination of half sunflower oil and half olive oil

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Method:

1. Wash the salad leaves
and pat dry. Blanch
the broccoli for about
3 minutes in boiling
water, drain, rinse under
running cold water and
drain again.

2. Fry the bacon until
crisp before draining on
kitchen towel.

3. Halve the apple and remove
the core. Brush it with lemon
juice to prevent discolouration
and cut into thin slices.

4. Prepare the salad dressing:
Use a fork to beat all the
dressing ingredients together
in a dish, or shake them
together in a bottle.

5. Arrange the ingredients
on an attractive salad platter
and drizzle the dressing on
top. Serve.

Toasting tip: Arrange the nuts on
a dry baking tray and toast them
for 5-10 minutes in a preheated
oven (180°C), or until the skins
come loose. Shake the baking
tray occasionally. Turn the nuts
out onto a clean dishcloth and
leave them to sweat for a few
minutes. Use the cloth to rub off
the skins.