Super healthy fresh salad, feta adds a great salty flavour to this salad and broccoli cooked al dente is the busness!
large head of broccoli (about 350g), cut into small florets
1 x 400g tin of chickpeas, drained and rinsed
handful of sundried tomatoes, sliced
handful of black olives, sliced
handful of hazelnuts, roughly chopped
150g feta cheese, crumbled or cubed
handful of parsley, chopped
extra virgin olive oil and juice of half a lemon
Cook the broccoli in salted water until tender. Drain and rinse under a cold tap. Set aside.
Mix the chickpeas, sundried tomatoes, olives, hazelnuts and parsley in a large bowl. Add the broccoli, a good glug of olive oil, the lemon juice and some black pepper (you probably won’t need salt as the feta is quite salty) and mix everything well together.
Finally, add the feta and give another mix, trying not to break up the feta too much. Divide into two bowls and drizzle over a little more of your best extra virgin olive oil.