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Serves 5

20 minutes preparation

5 minutes cooking

  • 3 tbsp dried currants/cranberries
  • 1 medium-large broccoli
  • 1 clove garlic, crushed & grated
  • 3 tbsp red wine vinegar
  • Pinch cayenne pepper
  • 6 tbsp extra virgin olive oil
  • ¾ cup slivered almonds
  • Riverina Dairy Basil Infused Fetta, crumbled
  • ½ cup fresh coriander, roughly chopped (optional)

Broccoli Salad with Basil Infused Fetta, Almonds & Currants

  1. Place the currants in a small bowl, add enough hot water to cover. Rest until softened for about 10 minutes.
  2. Bring a large pot of generously salted water to the boil.
  3. Tear off broccoli leaves and cut into small florets. Cut tender part of stalks into smaller pieces. Add both parts to boiling water until tender for about 3 minutes. Drain broccoli and spread onto a baking sheet to cool (the broccoli will continue to cook as it cools).
  4. Mix garlic, vinegar and cayenne pepper in a small bowl and let sit for about 10 minutes to infuse. Whisk the oil into the vinegar mixture.
  5. Heat a frying pan on medium-high heat and lightly toast the almonds.
  6. Drain the currants. Combine the broccoli, currants, fetta, and half of the almonds in a large bowl. Drizzle with the vinaigrette and toss gently to combine. Taste and season with a pinch more salt if necessary.
  7. Transfer to a serving platter and sprinkle with the remaining almonds and coriander (optional).
Broccoli Salad at The Riverina Dairy Albury Wodonga
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