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

Ingredients

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

DRESSING

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

STEP 1

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.

STEP 2

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.

STEP 3

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.