Plate to the party

Make and take the most delicious food to share with friends and family this summer

Crunchy broccoli ‘spoon’ salad

SERVES 6 AS A SIDE, 4 AS A MAIN

Ingredients

55g whole almonds

2 tbsp tamari (or soy sauce)

1 head broccoli

6 dates, stones removed, finely chopped

150g tricolour quinoa, rinsed and cooked according to the packet instructions

120g mature cheddar, cut into small cubes

For the dressing

60ml extra virgin olive oil Zest and juice of 2 lemons

1 tsp honey

1 large garlic clove, finely chopped A pinch of chilli flakes, to taste Salt and pepper

1 tbsp Dijon mustard

1. Place the almonds and tamari in a dry frying pan and cook over medium heat, tossing often, for about 10 minutes or until they look dry and smell aromatic. Let the nuts cool, then chop and set aside.

2. Finely chop the broccoli florets and peel and finely chop the stem. Place in a large bowl with the dates and chopped almonds.