Ingredient of the Week: Broccoli

Mmm…broccoli.  I shunned it so thoroughly as a child that I blocked it from my memory: I’ve managed to convince myself that it wasn’t introduced to Ireland until 1990. But as with so many other things, my slightly more grown-up palate can appreciate the charms of broccoli, and now I cook it all the time.

Broccoli is in season at the moment, and is rich in Vitamin C and fibre. It makes a great component of meat and three veg, but there’s so much more that  you can do with it.  We’ll be featuring a number of broccoli recipes this week.

Broccoli, Feta and Tomato Salad

This salad originally came from the Avoca Cafe Cookbook, and you can buy their version of it in their cafes.

Ingredients

• 1 head broccoli
• Cherry tomatoes, halved
• Feta cheese – the best and cheapest feta can be bought in blocks in halal shops
• Whole or chopped hazelnuts (optional)
• Salad dressing – use a bought viniagrette dressing or make the one from this recipe

Instructions

1. Steam the broccoli for about 4-5 minutes: it’s essential that the broccoli is crunchy so keep a close eye on it and don’t let it overcook.
2. Put the feta, broccoli and tomatoes into a bowl and toss together. Pour over the salad dressing and sprinkle the hazelnuts.