Broccoli and blue cheese salad- Week 10
20 Minutes Serves 4-6
Match purple sprouting broccoli with a blue cheese and garlic dressing, then sprinkle with toasted almonds for added crunch
By Amanda James
purple sprouting broccoli 1 ½- 2 cups, trimmed
olive oil 1 tbsp, plus extra to serve
lemon ½, juiced
blanched almonds ½ cup, toasted and roughly chopped
olive oil 1 tbsp
garlic 1 small clove, sliced
blue cheese ¼ cup, crumbled
lemon ½, zested and juiced
natural yogurt 1/8 cup or small dab
chives a small bunch, finely chopped
Bring a large pan of salted water to the boil. Cook the broccoli for 2 minutes until tender, drain well and tip into a bowl with the olive oil and lemon juice. Cool completely.
To make the dressing, fry the garlic with the olive oil in a pan for 2 minutes. Put the rest of the dressing ingredients into a blender along with the fried garlic and oil, and season generously. Whizz until completely smooth, adding 1-2 tbsp of water if it’s a little thick.
To finish, put the broccoli on a serving plate and drizzle generously with the dressing and a splash of olive oil followed by the chopped almonds.