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    You are at:Home»Features»Food & Wine»Feta, Broccoli & Hazelnut – A recipe from Trisha Lewis’ new Cookbook

    Feta, Broccoli & Hazelnut – A recipe from Trisha Lewis’ new Cookbook

    0
    By Senior Times on June 20, 2020 Food & Wine

     

    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
    into florets
    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,
    emonnelly@gill.ie, 086 838 9611

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