½ cup extra-virgin olive oil
Juice and
grated zest from 1 lemon
¼ cup fresh mint leaves
1 Tbsp runny honey
1 tsp Dijon mustard
1 clove garlic, roughly chopped
¼ tsp sea salt
Freshly ground black pepper, to taste
For the salad
1 large head of broccoli
½ red capsicum, finely diced
100g crumbly feta, broken up
3 Tbsp pine nuts, toasted
Extra mint leaves for garnishing
Method
- Place the olive oil in a blender or small food processor with the lemon juice and zest, mint leaves, honey, Dijon mustard and garlic. Process until smooth and season with salt and pepper.
- Cut the broccoli into small florets and blanch the broccoli in boiling, salted water for 5 minutes until just tender. Drain well, cool in iced water and drain again.
- Toss the broccoli and dressing together in a bowl with half of the diced capsicum and tip out on to a serving platter. Scatter the rest of the capsicum over the top with the extra mint leaves, pine nuts and crumbled feta.
