Avoca Cafe-Inspired Broccoli, Tomato and Feta Salad

Name: Avoca Cafe-Inspired Broccoli, Tomato and Feta Salad Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 8
Ingredients: 110 g/4 oz. hazelnuts shelled with brown husk attached; 400 g/14 oz. (or one large head broccoli) broccoli florets (bite-sized); 110 g/4 oz. good-quality feta cheese cut into bite-sized cubes; 225 g/8 oz. cherry tomatoes washed and halved; 200 ml/7 fl. oz French Dressing of your choice (it helps if it's on the sweet side); 1 large sweet apple (Gala Pink Lady are very good) washed but not peeled cored and sliced into bite-size peices; Note: the broccoli can benefit from a very light blanching and shocking in ice water if you find it too crunchy.; Possible Substitutions:; Chickpeas cashews or almonds for hazelnuts. All lend different textures and flavours.; Experiment on your family and friends!

(3)

Minutes to Prepare: 15
Minutes to Cook: 5

Number of Servings: 8

Ingredients

110 g/4 oz. hazelnuts, shelled, with brown husk attached 400 g/14 oz. (or one large head broccoli) broccoli florets (bite-sized)110 g/4 oz. good-quality feta cheese, cut into bite-sized cubes225 g/8 oz. cherry tomatoes, washed and halved200 ml/7 fl. oz French Dressing of your choice (it helps if it's on the sweet side)1 large sweet apple (Gala, Pink Lady are very good), washed but not peeled, cored and sliced into bite-size peices Note: the broccoli can benefit from a very light blanching and shocking in ice water if you find it too crunchy.Possible Substitutions:Chickpeas, cashews or almonds for hazelnuts. All lend different textures and flavours. Experiment on your family and friends!

Directions

Toast the hazel nuts in a pre-heated, 350-degree (180 degrees C, gas mark 4) oven, spread out on a baking sheet, for about 5-10 minutes. Be careful to check them at the end because they can burn very quickly. Once they are done, tip them into a clean tea towel and rub them vigourously to take off the skins (this step is entirely optional if you don't mind the skins, but toasting the hazelnuts gives a creamier flavor than when added raw). Let the hazelnuts cool, then gently toss all the ingredients together in a large bowl until everything is coated with the dressing, season with pepper (the feta is usually salty enough to leave extra salt out) and serve.

This salad keeps very well covered in the fridge for about three days, and is an excellent idea for a picnic or brunch. It is very substantial and makes about 8 large (1-cup) servings. It is also very easy to simply make more than the recipe calls for--I have always ended up adding the rest of a punnet of cherry tomatoes and the end of the feta cheese to the recipe. Please enjoy.

Number of Servings: 8

Recipe submitted by SparkPeople user ALDABATEUSE.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 203.9
Total Fat: 13.5 g
Cholesterol: 12.6 mg
Sodium: 374.0 mg
Total Carbs: 18.0 g
Dietary Fiber: 4.8 g
Protein: 6.8 g

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Member Reviews

SOYGAL99
I had this salad at the Avoca Cafe, a wonderful cafe/gift shop in County Wicklow, Ireland. I bought their cookbook and have made it many times; it always impresses. It looks amazingly beautiful and tastes just as good as it looks! It's my go-to salad when I want to impress. Thanks for posting! - 5/13/10
KJBDOIT
Easy, keeper. used almonds toasted, and pink lady - 11/1/13
ERANGEL37
Delicious! Made it for lunch. I didn't have hazelnuts or french dressing, so I used almonds and balsamic vinaigrette. This was my first time toasting nuts, they are so good that way! Next time I'll try the hazelnuts. My boyfriend like it, too. - 3/3/11