Ingredients
- 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
- Place the currants in a small bowl, add enough hot water to cover. Rest until softened for about 10 minutes.
- Bring a large pot of generously salted water to the boil.
- 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).
- 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.
- Heat a frying pan on medium-high heat and lightly toast the almonds.
- 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.
- Transfer to a serving platter and sprinkle with the remaining almonds and coriander (optional).
