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Serves 4 Sides

5 minutes preparation

5 minutes cooking

  • 3 tbsp dried currants/cranberries
  • 1 large broccoli
  • 1 clove garlic, crushed
  • 1 tbsp red wine vinegar
  • Pinch cayenne pepper
  • 2 tbsp olive oil
  • 1 tbs slivered almonds
  • 80g Riverina Dairy Fetta infused with Basil Pesto, crumbled
  • 2 tbs 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. 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 cool (the broccoli will continue to cook as it cools).
  3. Mix garlic, vinegar and cayenne pepper in a small bowl and whisk. Leave vinegar mixture for a few minutes to infuse.
  4. Heat a frying pan on medium-high heat and lightly toast the almonds.
  5. Drain the currants and combine with the broccoli and almonds in a large bowl. Drizzle with the vinaigrette and toss gently to combine.
  6. Sprinkle with fetta and serve.
Broccoli Feta Salad
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