broccoli, goat’s cheese and
plum tomato salad |
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| Ingredients -
Serves 4 |
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Method |
400g broccoli, separated
into tiny florets
100g goat’s cheese of your choice, roughly chopped
200g plum tomatoes, deseeded and quartered
50g pinenuts
A large handful fresh basil leaves
Gentle extra virgin olive oil
6 black peppercorns
Black olive bread to serve |
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On a large serving plate arrange the broccoli florets, cheese and tomatoes
and set aside.
In a small frying pan, heat the pinenuts until they are golden
in colour. Scatter the nuts over the salad. Tear the basil
leaves and scatter over the salad.
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Just
before serving drizzle over a gentle extra virgin olive oil.
In a pestle and mortar slightly crack the peppercorns.
Sprinkle over the salad and serve with bread.
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| If you like, you can also add some parmesan
shavings |
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