Calories
296 kcal
Protein
7.03 g
Fat
27.33 g
Carbohydrates
5.79 g
Wash and peel the broccoli. Then chop it into florets. Cut the feta into small cubes. Put the feta and broccoli in a deep bowl.
Now prepare the dressing: mix the rapeseed and olive oils, mustard, vinegar, honey, salt and pepper, pour over the broccoli and mix. Leave the broccoli overnight in the refrigerator.
The next day, cut the grape tomatoes in half and add them to the salad. Sprinkle with cashew or pine nuts and stir again.
The salad can be stored in the refrigerator for at least a day. Swelling in the dressing softens the broccoli, giving it a lovely bright green color, and doesn't give a kale-like flavor that many people don't like.
This salad also goes well with roasted peeled hazelnuts.
Bon Appetit!
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