Sheila Benson and Sean Millar
If you’re looking for a lighter dish as we enter May, why not try one of our "Spring into Summer" salads, such as this one with Broccoli, Feta, Hazelnuts and Cherry Tomatoes.
Take 110g (4oz) hazelnuts, 500g trimmed sprouting broccoli, 110g (4oz) feta cheese cut into cubes, 225g (8oz) ripe cherry tomatoes, halved.
For the dressing, take one part vinegar, three parts oil, 1 tsp Dijon mustard, 1 tsp runny honey and a little salt and pepper.
Toast the hazelnuts on a baking tray in a hot oven until browned, tip them into a tea towel and rub off the skins – they should come off very easily using this method. Cook your broccoli in boiling, salted water for two or three minutes until it’s tender, but still has a slight crunch to it.
Cut the broccoli into bite-sized chunks and throw into a bowl along with the cooled hazelnuts, tomatoes and cheese.
Make the dressing by combining all the oil, honey, salt, pepper, mustard and vinegar, pour over the salad and gently toss.
This next salad combines Cauliflower, Sprouting Broccoli and Roasted Monkey Nuts.
Take one small cauliflower cut into small florets, stems discarded, one good-sized bunch of sprouting broccoli and 110g (4oz) monkey nuts.
Cook the cauliflower and broccoli, as with the above recipe, in boiling salted water, and drain. Drizzle with a little olive oil and leave to cool. Toast the nuts on a baking tray in the oven until browned, add them to the vegetables and toss with a Greek Yoghurt dressing.