Grilled broccoli salad with a honey dressing
- 25g flaked almonds
- 2tbsp and 1tsp rapeseed oil
- 1tbsp honey
- 1tbsp cider vinegar
- 1 clove garlic, crushed
- 250g pack Extra Special Purple Sprouting Broccoli
- 100g Asda Greek Feta
Put the flaked almonds in a dry frying pan and toss over a medium heat until golden. Transfer to a plate and set aside.
Whisk together 2tbsp rapeseed oil, honey, cider vinegar and garlic. Season with black pepper.
Add the broccoli to a large pan of boiling water then simmer for 2 mins. Drain, rinse under cold running water and pat dry with kitchen roll. Brush all over with the remaining 1tsp of rapeseed oil.
Heat a grill or griddle pan over a high setting and cook the broccoli for 3-4 mins, turning occasionally, until charred and tender but still with ‘bite’. Put the broccoli on a serving dish and toss with the honey dressing.
Crumble over the feta and sprinkle with the toasted almonds before serving.