This colourful, nutritious salad is ideal for a quick lunch on the go. It is really tasty and can be eaten on its own, as a side to a more substantial dinner, or you can big it up with some cooked chicken or salmon.
5 minutes preparation – 15 minutes cooking time – Serves 4 – Vegetarian & Gluten free
1 head of broccoli, broken
50g hazelnuts, blanched
(no skin) and crushed
2 beef tomatoes, sliced
50g feta cheese
2 tsp cream
1 tbsp extra virgin olive oil
salt and black pepper
Preheat your oven to 200°C.
Prepare a bowl full of ice-cold water. Pop a pot of water on to boil and once it comes to the boil add in ½ tsp of salt, followed by the broccoli. Once the water starts boiling again take out your broccoli with a slotted spoon and pop it in the bowl of cold water to stop it cooking.
Pop your hazelnuts on a small baking tray and put in the hot oven for a few minutes to roast (you’ll need to watch them like a hawk as they burn really quickly!).
In a bowl, mix your feta cheese with a fork – add the cream until it has the consistency of a paste.
Once you have the broccoli, nuts and tomatoes ready, pop them onto a plate, top with the feta and drizzle over your olive oil. Season with the salt and pepper. This will store in the fridge for 2 days.
Trisha’s Transformation is published by Gill Books, priced at €19.99. For further information contact Ellen Monnelly, Senior Publicist, Gill Books,
email@example.com, 086 838 9611