Purple sprouting broccoli, blue cheese and almond salad

Broccoli and blue cheese salad

Name: Broccoli and blue cheese salad
Total time: 20 min
Yield: Serves 4-6 as a side
Ingredients: 400g purple sprouting broccoli, trimmed; 1 tbsp olive oil, plus extra to serve; ½ lemon, juiced; 100g blanched almonds, toasted and roughly chopped; 1 tbsp olive oil; 1 small clove garlic, sliced; 100g blue cheese, crumbled; ½ lemon, zested and juiced; 30g natural yogurt; a small bunch chives, finely chopped

Preparation and cooking time
- Total time20 mins
Easy
Serves 4-6 as a side

Ingredients

400g purple sprouting broccoli, trimmed
1 tbsp olive oil, plus extra to serve
½ lemon, juiced
100g blanched almonds, toasted and roughly chopped

DRESSING

1 tbsp olive oil
1 small clove garlic, sliced
100g blue cheese, crumbled
½ lemon, zested and juiced
30g natural yogurt
a small bunch chives, finely chopped

Method

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.