Summary

Ingredients

• 1 head broccoli, cut into florets
• 200 g feta cheese
• 250 g cherry tomato (s), halved
• 150 g hazelnuts, whole
• 4 tablespoon olive oil, more if you like
• 2 tablespoon balsamic vinegar, more if you like
• 1 clove garlic, pressed
• 1 tablespoon mustard
• 1 teaspoon honey
• salt and pepper

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Instructions

1. Roast the hazelnuts in the oven at 180 ° Celsius for 5-10 minutes. If you want to, rub the skin with a tea towel, it works well, but it`s a relative mess. If you leave the skin on, you have it in the salad (and in your teeth) and it really doesn`t look nice.
2. Put the broccoli florets, feta and tomatoes in a bowl. Mix the dressing ingredients well and season with salt and pepper to your own taste (be careful: Feta is quite salty, I never use salt) and pour over the salad.
3. Add the cooled hazelnuts.
4. Tip:
5. Briefly blanch the broccoli, then it will be softer.