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Broccoli, cherry tomato and feta salad
Serves 2
1 table spoon olive oil
1 table spoon rice vinegar
salt and freshly ground black pepper
25g/8oz cherry tomatoes
4 spring onions
100g/3 ½ oz feta cheese
450g/1lb broccoli
a few sprigs of oregano
Put the oil, vinegar and some seasoning into a salad bowl. Halve the tomatoes, trim and chop the spring onions and put them in a bowl. Break the feta into rough chunks and add to the bowl, too. Wash the broccoli and separate it into small florets. Peel and slice the stems. Cook, covered, in 2.5 cm/ 1 inch of boiling water for 4 minutes, then drain immediately into a sieve, pat dry with kitchen paper and add to the other ingredients in the bowl. Tear the oregano over the top, mix gently and serve the salad at once, while it is still warm. You could use rice vinegar, it's light and sweet, so you can use less oil in the dressing and thus reduce the dreaded calories!
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