Broccoli, Feta & Cherry Tomato Salad Recipe

As the weather improves, many of us feel like eating tasty, healthy salads. Our most popular salad in the Granary is the broccoli, feta & cherry tomato salad.

I would like to share the recipe here so you can enjoy this delicious salad at home too.

It is very easy to polish off a bowl of this by itself and it can also be added to a salad plate or simply served as a side dish with any main course. Bon appetit.

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Broccoli, Feta & Cherry Tomato Salad Recipe (approx. 5 servings)

First make the dressing  – this can be used for any green salad. Feel free to adjust the vinegar/honey content depending on how sweet or sour you like your dressings.

Granary Foodstore French Salad Dressing

(makes approx. 275ml/jam jar of dressing)

Ingredients

150ml of rapeseed/vegetable oil

50ml of vinegar (cider/white wine or malt)

2tsp of Dijon mustard

2tsp of wholegrain mustard

50ml of honey

1 clove of garlic (minced)

Handful of fresh parsley (very finely chopped)

Salt & pepper

Method

Mix all of the ingredients preferably in a blender or by hand using a whisk until you get a smooth emulsion. Taste and adjust seasoning to your liking. Keep in the fridge for up to 2/3 weeks.

Salad Ingredients

1 head of broccoli (approx. 420g)

12 cherry tomatoes (halved)

70g feta (roughly cubed)

100ml of granary salad dressing (see above)

Method

1 Cut the heads off the top of the broccoli, make sure to keep the stalks (see tip below).

2 Place in a bowl with the cherry tomato halves and the cubed feta.

3 Mix in the salad dressing with your hands and place in a serving plate or bowl.

Tip

Broccoli stalks are full of flavour, chop them really small and add into a risotto or slice the stalks in to bean size pieces and sauté in a pan with lots of butter and chilli to serve with fish.

jackos

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