- small head of Broccoli
- 8-10 cherry tomatoes
- 100mls sunflower oil
- 50mls olive oil (or you can use a full 150ml olive and leave out the sunflower oil)
- 50mls white wine vinegar
- 3 table spoons of hazelnuts (optional)
- 1 clove of garlic
- 3 teaspoons wholgrain mustard
- 3 table spoons of honey
- 1 teaspoon soya sauce
- Salt & pepper
Method
- If using the hazelnuts, place on a flat baking tray and roast in the oven 180oC, for approx 20mins, take out and cool, rub in a teatowel to get the outer skins to break off.
- Meanwhile put the two oils, vinegar, garlic, mustard, soya sauce and honey into a container (a measuring jug is good as it doesn't splash) Blend them all together with a hand blender until well mixed and slightly thick.
- Wash and cut the thick stalks off the broccoli then break into small florets, put into a bowl.
- Wash and cut the tomatoes in half, add these and the hazelnuts if using to the bowl.
- Put french dressing over the vegetables in the bowl, the amount you use depends on how moist you like the salad, there is no set amount, so perhaps add it little by little (it's easier to add more than take some out!!!). If this amount is too much for this salad the dressing keeps well in an airtight container in the fridge, the garlic acts as a natural preservative for approx 4 weeks.
- Season with salt & pepper
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