Forkful's speedy suppers: Broccoli salad with feta and toasted almonds
It's starting to feel a bit like spring, with a grand stretch in the evening starting to take hold. Spring makes me look forward to greens, and eating lots of them.
Whether for health or environmental reasons, if you're trying to change your meat-eating habits by going easy on it a couple of days week, it is important to be armed with recipes that fill you up and make you feel good. This little plate of greens is one of those.
I'm a bit of a divil for adding cheese to every plate that doesn't feature meat, and if there's anything I love more than chorizo, it's cheese.
If you had told me, as a child, that I'd enjoy eating a plate of broccoli for dinner, I probably would have cried out in disgust. I paired a plate of this sweet tenderstem broccoli with hunks of crumbled feta, from Toonsbridge Dairy (toonsbridgedairy.com) in Cork, and sprinkled it with toasted flaked almonds.
A drizzle of honey adds a welcome sweetness, which I mopped up with chunks of toasted sourdough bread from Tartine Bakery (tartine.ie). It was the swiftest and most satisfying speedy supper I'd had all week.
If you really feel like you just won't be full after this green dinner, add a bit of flaked hot smoked salmon to keep you going. Get some from Burren Smokehouse's online shop (burrensmokehouse.com).
Broccoli salad with feta and toasted almonds
Prep Time: 10 minutes
Cooking Time: 5 minutes
200g tenderstem broccoli
Handful of almonds
50g feta cheese
Zest of half a lemon
2 tablespoons of runny honey
2 tablespoons of olive oil
1 teaspoon of salt
Half a teaspoon of pepper
1. Place a saucepan of water on the hob and bring to a steady simmer.
2. Trim the tenderstem broccoli by chopping off any rough edges on the bottom of their stalks.
3. Throw the broccoli into the piping hot water and simmer for a couple of minutes, until the broccoli changes into a vibrant green colour. Drain the saucepan and place the broccoli into a bowl of iced water. This will help them keep their lovely colour.
4. Toast the almonds in a dry frying pan over a medium heat, until they're gold brown. Keep an eye on them as they burn easily.
5. Drain and dry the broccoli and arrange over two plates. Top with the toasted almonds. Crumble the feta evenly over the two plates. .
6. Finely grate the zest of half a lemon over both plates. Drizzle evenly with honey and olive oil. Sprinkle with salt and pepper.
7. Serve with some good crusty bread on the side.
This week's storecupboard essential:
Flaked Almonds: Flaked almonds are an easy ingredient to find and they're very useful when you need to add a bit of texture to a salad. They're also extremely versatile. I add toasted almonds to tagine and salads, as well as to granolas and cakes.